Duck and andouille gumbo

Sear em till medium rare and set aside. After you get the gumbo built you can cube them up and add to the pot and simmer for an hour or so.


Or better yet you can smoke them till medium rare and do the above. If they're skin on you can try to catch whatever fat they produce and use in your roux. Your roux needs to be really dark, your andouille from La Place, and you need to slip some oysters in at the end .

This thread reminded me I have some Kartchner's andouille and some smoked cornish hens in the freezer and the backs for a stock.
Think I'll make a gumbo this week.

Cook them down in onions in a cast iron pot until medium rare and set aside. After it cools cube them in small pieces and add all of the onion and duck to your mixed and just at boiling roux. Put in your smoked sausage and andouille and let it cook on low for a few hours. It is best served the next day as it tightens up and the flavor deepens. This is my favorite food of all time.

If the ducks are wild, highly recommend skimming the fat after the gumbo sets... Duck fat often starts to taste rancid or funky in gumbo

That adding oysters at the end is great in duck gumbo.

quote:

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Throw the duck away and buy a rooster.

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A guinea is outstanding, but isn't as good as duck. I'd like to see your recipe for a rooster in a gumbo..., and the reviews !