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Started By
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Making a Duck and Sausage Gumbo Sunday
Posted on 10/26/12 at 9:11 am
Posted on 10/26/12 at 9:11 am
Makeing a duck and sausage (andouille and deer sausage) gumbo sunday.
I bought 3 ducklings from maxwells.
I plan on smoking them tonight for about 2 hours, then making a stock.
The stock
3 ducks
8 quarts water
2 large onions, quartered
4 stalk celery quartered
3 bay leaves
3 cloves garlic
1/2 tsp salt
1/2 tsp pepper
Bring to a boil and simmer 1.5 hours. Cool and store in fridge, skim off the fat once cold.
This is my first duck and sausage gumbo. Anything i need to know about the ducks? These are store bought, not wild, so is there any thing i need to trim off the duck?
I bought 3 ducklings from maxwells.
I plan on smoking them tonight for about 2 hours, then making a stock.
The stock
3 ducks
8 quarts water
2 large onions, quartered
4 stalk celery quartered
3 bay leaves
3 cloves garlic
1/2 tsp salt
1/2 tsp pepper
Bring to a boil and simmer 1.5 hours. Cool and store in fridge, skim off the fat once cold.
This is my first duck and sausage gumbo. Anything i need to know about the ducks? These are store bought, not wild, so is there any thing i need to trim off the duck?
5
Posted on 10/26/12 at 9:14 am to BugAC
I didn't see the word 'roux' mentioned in that post.
This post was edited on 10/26/12 at 9:16 am
Posted on 10/26/12 at 9:15 am to BugAC
Sounds good. Once you debone, you could simmer those bones some more, but it will be fine without. The smoking is a good call. Maybe slip a half a lemon in each duck's cavity while on the smoker. Consider a pint of oysters added to the gumbo when you cut the heat just before serving. 
This post was edited on 10/26/12 at 9:27 am
Posted on 10/26/12 at 9:15 am to BugAC
I wouldn't trim them... In fact I would save the duck fat for later use. Honestly what I would do is use the duck fat to make my roux. that is just me.
Either way looks like you will have a hell of a meal on Sunday
Either way looks like you will have a hell of a meal on Sunday
Posted on 10/26/12 at 9:19 am to BRgetthenet
quote:
I didn't see the word 'roux' mentioned in that post.
I didn't think i had to mention a roux when making a gumbo. It's common knowledge.
But to make you happy,
Yes i will make a roux, then add the vegetables, then the stock, then the meat and spices.
Posted on 10/26/12 at 9:21 am to zztop1234
quote:
I wouldn't trim them... In fact I would save the duck fat for later use. Honestly what I would do is use the duck fat to make my roux.
Is there much fat on the ducks from these store boughts?
Posted on 10/26/12 at 9:25 am to OTIS2
quote:
Consider a pint of oysters added to the gumbo
I came here to say this. Oysters in a duck gumbo are gooder than hell.
Posted on 10/26/12 at 9:29 am to LSUballs
quote:
I came here to say this. Oysters in a duck gumbo are gooder than hell.
Hmmmm.... never considered this. I like oysters, but i wanted this to be a more rustic gumbo. Oysters don't seem to match with the duck and deer sausage and andouille. What does it add?
Posted on 10/26/12 at 9:31 am to BugAC
This is the rest of the gumbo recipe
2 cups flour
1-1/2 cup oil
2 cups sliced smoked sausage (pork, turkey, beef or chicken)
2 cups chopped onions
1 cup chopped celery
1 cup chopped green pepper
4 cloves garlic minced
2 carrots thinly sliced
3 tablespoons chopped parsley
4 quarts duck stock
1/2 cup red wine
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper
1/2 teaspoon oregano
2 tablespoons Tabasco
I may leave the oregano out, and i'm suspicious of the carrots. I know carrots are used in a mirapoix. Don't the carrots add sweetness to the gumbo? And if i do use them, i will dice them, not slice them.
Also, i will add a bay leaf or 2.
Your thoughts?
2 cups flour
1-1/2 cup oil
2 cups sliced smoked sausage (pork, turkey, beef or chicken)
2 cups chopped onions
1 cup chopped celery
1 cup chopped green pepper
4 cloves garlic minced
2 carrots thinly sliced
3 tablespoons chopped parsley
4 quarts duck stock
1/2 cup red wine
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper
1/2 teaspoon oregano
2 tablespoons Tabasco
I may leave the oregano out, and i'm suspicious of the carrots. I know carrots are used in a mirapoix. Don't the carrots add sweetness to the gumbo? And if i do use them, i will dice them, not slice them.
Also, i will add a bay leaf or 2.
Your thoughts?
This post was edited on 10/26/12 at 9:33 am
Posted on 10/26/12 at 9:31 am to BugAC
ETA: Double post
This post was edited on 10/26/12 at 9:32 am
Posted on 10/26/12 at 9:33 am to BugAC
I'd use the carrot.
That recipe looks good.
Are the venison links smoked too?
That recipe looks good.
Are the venison links smoked too?
Posted on 10/26/12 at 9:34 am to BugAC
Sounds good. About what time will it be ready?
Posted on 10/26/12 at 9:36 am to BugAC
quote:Fail.
Oysters don't seem to match with the duck and deer sausage and andouille. What does it add?
What I do is make the gumbo, and then I split it into two vessels...one with the oysters added, and one without.
I instruct the diners which is which...if they like oysters, then fine. If they don't, at least they won't be wasting my precious oysters...which is a death penalty offense at my house.
For the pot that gets the oysters, I'll reseason a bit if needed after they are added. They take a duck and sausage gumbo to another level.
Posted on 10/26/12 at 9:37 am to BugAC
quote:
What does it add?
Oysters
I don't know. They don't really change the flavor of the gumbo that I can tell. But every now and then you get a bite of a badass oyster that has soaked up some of the smokey andouille ducky goodness and man, it's a good thing.
Posted on 10/26/12 at 9:40 am to BugAC
Just me but I'd lose the carrots, oregano and wine. I don't like wine in my gumbo but I do like it in my mouth.
I don't put herbs in my D&S gumbo...only in my seafood gumbos.
Carrots...carrots???? Maybe in the stock...maybe.
Where are the green onions and minced fresh parsley at the end...don't leave these two in the fridge.
I don't put herbs in my D&S gumbo...only in my seafood gumbos.
Carrots...carrots???? Maybe in the stock...maybe.
Where are the green onions and minced fresh parsley at the end...don't leave these two in the fridge.
This post was edited on 10/26/12 at 9:48 am
Posted on 10/26/12 at 9:42 am to BRgetthenet
quote:
Are the venison links smoked too?
yes
benoits made it
Posted on 10/26/12 at 9:44 am to OTIS2
quote:
Carrots...carrots???? Maybe in the stock...maybe.
That's what i'm thinking. I've never heard of carrots in a gumbo. I may add some to the stock to give it a little sweetness. Or, add it to the duck cavity with the lemon.
This post was edited on 10/26/12 at 9:45 am
Posted on 10/26/12 at 9:44 am to BugAC
Smoke ducks tomorrow. Let them cool and debone them, carcasses for stock
This post was edited on 10/26/12 at 9:46 am
Posted on 10/26/12 at 9:45 am to CITWTT
quote:why?
Smoke ducks tomorrow.
Posted on 10/26/12 at 9:47 am to BugAC
quote:I agree.I'd go very light in the stock with carrots, if at all.
Or, add it to the duck cavity with the lemon.
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