Duck Gumbo

[Chuckle12]

I'm looking a good duck gumbo recipe. Any help would be appreciated.

[quack head]

bought new duck commander dvd the other day and he has a pretty good recipe on the bonus footage. The Tony's cookbook has a good one too. Ill have to find it and give it to you.

[SoftCall]

Brown 2/3 cup flower and 3/4 cup oil on low heat. Stir constantly until you get that burnt popcorn smell. The rouxe will be the color of chocolate milk. This will take 30 - 40 minutes IF you do it right. Don't let it settle and stick. Heat water at the same time to the exact temperature of the rouxe. Add water to the roux and stir until it get soupy. Leave it on low.

Brown cut up duck breasts (prefer speckled bellies though) in butter and Chacere's. Don't sear any of it, just steam it to a brown in the butter under a lid. Add it to the soup mix.

Wilt onion, celery, okra and cut up bell pepper in the left over duck juice....add more Chacere's. Dump the veggies in the gumbo.

Cut up a good bit of deer sausage and dump it in the gumbo.

Let it stew on low for about 2.5 to 3 hours and stir occasionally over beers. When you can cut the duck with a fork like pot roast, put your rice on.

When the rice is done, get another beer and serve yourself!!

When done, dump the pot outside...not down the disposal. The stewing makes the shot fall to the bottom of the pot and it's a pain to get out of the disposal.

Chow down!!!

[chopper30]

i had that duck commander gumbo sunday night and it was pretty dang good

[h2o_dog]

3 gallon Duck gumbo

3 whole mallards with skin
2 large bell peppers (chopped)
4 large onions (2 chopped , 2 quartered)
1 bunch celery chopped
2 cans Rotel tomatoes chopped
1 lb bacon
2 lbs old-fashioned smoked sausage
flour (appx 2 cups)
½ cup wine vinegar
¾ cup worcestershire sauce
thyme
oregano
fresh garlic or garlic powder
tobasco
salt
black pepper
1 bag frozen cut up okra

Boil ducks in water seasoned with quartered onions, half of the chopped celery, wine vinegar, worcestershire, and liberal amounts of salt and black pepper. Boil until tender then cool, remove skin, debone. Skim the fat off the cooled broth and discard (or save for roux). Return the deboned meat to the broth.

While the ducks are boiling cut the sausage into half inch sections and cook along with the bacon. Save the drippings for the roux. Drain the bacon and sausage on paper towels, then add to broth after ducks have been deboned. (crumble the bacon).

Using a deep cast iron skillet or dutch oven make a roux from the bacon/sausage drippings and flour. Cook on medium-high heat slowly 30-45 minutes until very dark brown, but DO NOT SCORCH. Take the phone off the hook and be very careful – the roux is like napalm since its temperature may reach 450+ degrees. If more liquid should be required use olive oil. When the roux reaches dark chocolate color reduce the heat to low and add the celery, bell peppers, rotel tomatoes, and rest of onions (in that order). Cook until veggies start to soften. Roux will become black and stiff. Add the roux to the broth.

Season the gumbo with liberal amounts of oregano, thyme, garlic, and tobasco and cook for about an hour. Add okra and continue to cook for 15 minutes (no longer or okra will melt). Okra thickens the gumbo. Serve over rice with file. Freeze unused portions for upto 6 months.

[BIG TIMBER]

Hey Chuckle, I am going to cook some Sat. Why dont you come on over and try it out. And maybe I'll tell you how to make it?!?

[Chuckle12]

Sounds good, I'll have to steal that recipe while you ain't lookin'. It ain't fair you got a coonass living next to you . You got all the good eats.