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Message
Duck Gumbo
Posted on 4/27/17 at 2:33 pm
Posted on 4/27/17 at 2:33 pm
Can anyone give me a good recipe?
7
Posted on 4/27/17 at 3:25 pm to Ellish Ewe
Most gumbo recipes are the same...
But for the duck, if wild, there are some methods to get the gamey taste out, like soaking the meat in cold milk for a couple days. Check the Outdoor Board.
I've tried cooking wild duck gumbo a few times and the meat just always comes out dry and not very tasty. But I never tried what I mentioned above, and I've also been told you need to let it cook longer.
But for the duck, if wild, there are some methods to get the gamey taste out, like soaking the meat in cold milk for a couple days. Check the Outdoor Board.
I've tried cooking wild duck gumbo a few times and the meat just always comes out dry and not very tasty. But I never tried what I mentioned above, and I've also been told you need to let it cook longer.
Posted on 4/27/17 at 3:39 pm to Ellish Ewe
Couple times my father-in-law injected and put the duck on the rotisserie.
Basically just followed a chicken and sausage recipe and you'll be okay.
But you've got to get that gamey taste out of the duck.
Basically just followed a chicken and sausage recipe and you'll be okay.
But you've got to get that gamey taste out of the duck.
Posted on 4/27/17 at 3:57 pm to Ellish Ewe
First, dont listen to Hey Paul or Sub. If you want duck gumbo that doesn't taste like duck use chicken. Myself, I like to smoke a couple whole ducks for and hour or so, debone and make a stock with the bones. Take it a step further you can roast the bones for a while then make the stock. The rest is like a C&S gumbo, but make sure it's dark and smokey Dark as hell roux and some good andouille. Add the deboned duck back about 30-45 minutes before the end. Oysters about 10 minutes.
This post was edited on 4/27/17 at 4:00 pm
Posted on 4/27/17 at 4:31 pm to LSUballs
quote:
First, dont listen to Hey Paul or Sub. If you want duck gumbo that doesn't taste like duck use chicken. Myself, I like to smoke a couple whole ducks for and hour or so, debone and make a stock with the bones. Take it a step further you can roast the bones for a while then make the stock. The rest is like a C&S gumbo, but make sure it's dark and smokey Dark as hell roux and some good andouille. Add the deboned duck back about 30-45 minutes before the end. Oysters about 10 minutes.
This. frick oysters tho
Posted on 4/27/17 at 4:41 pm to LSUballs
quote:
If you want duck gumbo that doesn't taste like duck use chicken.
I've had duck gumbo plenty of times...
you can pull it off if you know what you're doing.
My FIL is right down the road form you off Stubbs Vincent, he's got a couple deep freezers full of wild game, just go ask him for some duck, he'll give you plenty.
Posted on 4/27/17 at 4:59 pm to LSUballs
What Mr Balls said.
Posted on 4/27/17 at 7:42 pm to Ellish Ewe
Spoonbill and make a roux.
Posted on 4/27/17 at 8:24 pm to LSUballs
quote:
If you want duck gumbo that doesn't taste like duck use chicken.
My man. Nothing better than a good duck and andoullie with a little tasso in there for good measure.
quote:
oysters
Lost me there. It's either seafood or poultry, not both
This post was edited on 4/27/17 at 8:27 pm
Posted on 4/27/17 at 9:08 pm to LSUballs
Exactly like this...although i never tried oysters in it...idk about that.
Posted on 4/27/17 at 9:14 pm to Rize
quote:
Spoonbill
Posted on 4/27/17 at 9:26 pm to Ellish Ewe
Duck Gumbo Recipe
Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Add the chicken broth. Stir until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour.
Throw your ducks in the garbage. Drive to popeye's and buy 4 pounds of chicken thighs. Add thighs to the pot. Simmer for 2 hours. Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and file powder. Remove the bay leaves and serve in deep bowls.
Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Add the chicken broth. Stir until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour.
Throw your ducks in the garbage. Drive to popeye's and buy 4 pounds of chicken thighs. Add thighs to the pot. Simmer for 2 hours. Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and file powder. Remove the bay leaves and serve in deep bowls.
Posted on 4/27/17 at 10:13 pm to LSUballs
And to gild the lily buy a container of duck fat (since you aren't going to have enough on a wild duck) and use it to make your roux.
And I like to put the oysters in the bowl instead of the pot. One it just warms them through not over cooking them and two if you have any to freeze they don't freeze well in a gumbo.
And I like to put the oysters in the bowl instead of the pot. One it just warms them through not over cooking them and two if you have any to freeze they don't freeze well in a gumbo.
This post was edited on 4/27/17 at 10:16 pm
Posted on 4/27/17 at 11:57 pm to Honky Lips
Coming from someone who has hunted ducks for 20 years spoonbills are just fine in a gumbo.
I'll put a $1000 on it if you can tell me what kind of duck is in a good gumbo while your eating it.
I'll put a $1000 on it if you can tell me what kind of duck is in a good gumbo while your eating it.
This post was edited on 4/28/17 at 12:01 am
Posted on 4/28/17 at 12:05 am to Ellish Ewe
Deffinantly smoke the duck. The stock from the carcasses will give it duck flavor.
Posted on 4/28/17 at 10:20 am to nwacajun
Spoonbill is my favorite duck. They have saved many a poor hunt from coming home skunked. And in all honesty for gumbo you can't tell the difference.
Posted on 4/28/17 at 4:01 pm to Ellish Ewe
Real dark roux. And more of it than you'd use for a chicken and andoo
Posted on 4/28/17 at 8:04 pm to Rize
quote:Gumbo, hell, after teal and wood ducks, spoonies are what I'll grab next. I've hunted Johnson Bayou for many years back in 80's and plenty of rice fields since. As long as they're fat and not red, they're very good eating.
Coming from someone who has hunted ducks for 20 years spoonbills are just fine in a gumbo.
This post was edited on 4/28/17 at 8:04 pm
Posted on 4/29/17 at 8:26 am to Geauxtiga
I've had a few damn good poule d'eau gumbos in my life.
I marsh stomped the only smiling mallard I shot this past season since I was working a limit of widgeons but I've had a gumbo or two with them as well. Not my first choice but what the hell, a good gumbo could have a rubber boot in it and I'll still partake.
I marsh stomped the only smiling mallard I shot this past season since I was working a limit of widgeons but I've had a gumbo or two with them as well. Not my first choice but what the hell, a good gumbo could have a rubber boot in it and I'll still partake.
Posted on 4/29/17 at 10:59 am to Martini
In the rare event we shoot a spoon it usually gets stomped or given to the Blackmans. Life is too short to eat spoonbill.
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