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Started By
Message
Freeze duck breast, or freeze gumbo?
Posted on 12/10/12 at 9:44 pm
Posted on 12/10/12 at 9:44 pm
So I've got my hands on a bunch of duck breast, and with the help of a John Folse recipe, I now think that I make the world's best "Smoked Wood Duck and Andouille Gumbo".
My question is, why or why not would you rather either freeze the duck breast to smoke/cook later, or go ahead and make more gumbo with the duck and freeze it. I would normally, just want to "cook" fresh with a frozen protein, but gumbo actually freezes so well. Also, I'm much more likely to just pull out some frozen gumbo for dinner, than I am to pull out frozen duck and make gumbo. Any advantages either way? Thanks.
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My question is, why or why not would you rather either freeze the duck breast to smoke/cook later, or go ahead and make more gumbo with the duck and freeze it. I would normally, just want to "cook" fresh with a frozen protein, but gumbo actually freezes so well. Also, I'm much more likely to just pull out some frozen gumbo for dinner, than I am to pull out frozen duck and make gumbo. Any advantages either way? Thanks.
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This post was edited on 12/10/12 at 9:50 pm
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Posted on 12/10/12 at 9:45 pm to Kingpenm3
I'm with you, gumbo freezes well. Go that route IMO.
Posted on 12/10/12 at 10:21 pm to Kingpenm3
Favorite gumbo combo evar!
And I'd freeze gumbo. Easier to eat later
And I'd freeze gumbo. Easier to eat later
Posted on 12/10/12 at 10:27 pm to Kingpenm3
quote:I don't believe you. Send some to me and I'll tell you what I think.
I now think that I make the world's best "Smoked Wood Duck and Andouille Gumbo".
Posted on 12/10/12 at 10:39 pm to Kingpenm3
That's good looking gumbo. Looks like you quarter you andouille. If so, I applaud you.
Gumbo freezes great. I have about 15 quarts in the freezer right now and I'm about to add another 15 or so that I finished last night. I give it for Christmas.
Gumbo freezes great. I have about 15 quarts in the freezer right now and I'm about to add another 15 or so that I finished last night. I give it for Christmas.
Posted on 12/10/12 at 10:43 pm to Kingpenm3
Gumbo freezes very well
Posted on 12/10/12 at 10:47 pm to Gris Gris
quote:
That's good looking gumbo. Looks like you quarter you andouille. If so, I applaud you.
Thank you. I know I'm biased, but this is some of the best gumbo I've ever eaten in my life. First time my roux turned out just the way I wanted.
For years I used to put huge hunks of sausage in my jambalaya and gumbo. I always cut links 1/4" thick at a 45 degree angle because I thought it looked good. Finally I realized that for every reason it was better to get those sausage pieces smaller. So now I quarter all my links before I slice.
Posted on 12/10/12 at 10:56 pm to Kingpenm3
quote:
I know I'm biased, but this is some of the best gumbo I've ever eaten in my life. First time my roux turned out just the way I wanted.
Your roux looks absolutely perfect. My aunt Missy makes the best gumbo I've ever had, and your roux looks exactly like hers. Just thick enough, but not too thick to where it's like a stew.
Posted on 12/10/12 at 11:11 pm to Carson123987
quote:
Your roux looks absolutely perfect. My aunt Missy makes the best gumbo I've ever had, and your roux looks exactly like hers. Just thick enough, but not too thick to where it's like a stew.
I agree. I hate gumbo that is too thin, but I'm the first to complain about a gravy like gumbo. I did the roux just like the recipe called with 1.25 cup flour/ 1 cup vegetable oil. I did it in a cast iron skillet. I took it to a caramel color, but not to chocolate. But this time I had my meats/vegetables already boiling in a big pot, and I just poured the roux into the boiling water as soon as I liked the color. I've never seen it done like that, but the last time I tried to cool the roux in the cast iron skillet with vegetables and water it kept cooking with the heat of the cast iron and got too done.
Posted on 12/10/12 at 11:35 pm to Kingpenm3
quote:
So now I quarter all my links before I slice.
I do the same thing. They are thick quarters so you get a nice bite, but not the huge chunks. Started that years ago. I like to have rice, juice, sausage or chicken on the gumbo spoon. When my Mom and I started changing the size from the big old disks to quarters, people commented that it was so much easier to eat and to enjoy. You get plenty of sausage or chicken in one bite without having to look like your mouth is as full as it could possibly be.
Posted on 12/10/12 at 11:40 pm to Kingpenm3
looks fantastic, Kingp.
question, what's the best way to freeze gumbo?
question, what's the best way to freeze gumbo?
Posted on 12/11/12 at 12:14 am to Rohan2Reed
I freeze it in plastic containers of whatever size I think I may need. Because the frozen gumbo expands and can push the top off if you fill them too high, but can get freezer burn if you fill just enough too low, I line the top of the gumbo with plastic wrap. I push all the bubbles out and then put the top on and freeze. I eat it up to a year old and sometimes, longer, when I find some lurking in the back of the freezer and it's just fine. Freezes great.
Posted on 12/11/12 at 5:33 am to Gris Gris
I would think the freezing of duck versus the gumbo would just be a matter of do you have time to make the gumbo or not. Nothing wrong with frozen duck although some on here will tell you that if you didn't toss the ducks into the gumbo from the dogs mouth while cooking it in the duck blind it's not fresh enough.
I have ducks from last year in my freezer that I'll use in one.
I have ducks from last year in my freezer that I'll use in one.
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