re: Opinion on Quail and Sausage gumbo UPDATE(Pictures added to OP)

quote:

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I'd love to see this recipe typed up

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2 ducks (either wild or farm raised. I used farm raised but i'm sure wild tastes better)
2 yellow onions (smoker)
1 bellpepper (smoker)
2 carrots (smoker)
3 cloves garlic (smoker)
4 quail
3 lbs andouille
1 1/2 large onions
1 bellpepper
3-4 celery stalks
2-3 carrots (stock)
2-3 tbspn oil (roux)
3-4 bay leaves
salt
pepper
cajun seasoning (your choice)

Day 1

1. Take ducks and remove innards. Stuff with chopped up carrots, onions, bellpepper, garlic.
2. Smoke ducks for about 2 hours. Keep a pan at the bottom of the smoker to catch duck fat. Reserve fat.
3. Remove duck and vegetable stuffing.
4. Chop your onions, bellpepper, celery, for your trinity. Reserve trimmings.
5. In a large pot, throw in all trimmings, smoker stuffing, gizzard (innards) and ducks (optional). Fill to the top with water. Add your seasoning as you see fit.
6. Boil stock for 30 minutes to an hour, reduce heat to high and continue to cook down for about 2 or 3 hours. (Remove the ducks when you feel they are cooked enough for your liking. Doesn't take too long. Again, if you ducks are cooked through on the smoker, then simply debone the ducks, and add the bones and skins to the stock pot)
7. Once stock is cooked down, strain and reserve liquid in a large bowl. Put in fridge overnight.

Day 2

8. Remove stock from fridge and skim off fat. Reserve the fat.
9. In your gumbo pot, heat up a little vegetable oil and brown your sausage.
10. Butterfly quail and lightly season. Brown on each side.
11. Pour a little water in pot and scrub bottom of pot. Reserve liquid.
12. Bring your pot up to high heat, and add in your duck fat. Continue cooking and stirring the fat to burn off any water that may be left over. If you are not getting enough fat for a roux, supplement with vegetable oil.
13. Add your flour once oil/fat gets just up to smoke point (i like a good 1-1.5 ratio of oil to flour)
14. Stir roux until a nice dark brown. (i prefer dark gumbos).
15. Once your roux is close to desired color, throw in your trinity. and cook for about 5 minutes.
16. Add in your stock, ducks, quail, sausage, and anything else you are putting in gumbo, and bring to a boil.
17. Cover and simmer for 1-2 hours. Really on 30 minutes is necessary, but i like a long gumbo cook.

That's about it. This is going off memory. There are some variable with the duck. The smoked duck is never really fully cooked at 2 hours, but is close to it. I usually just debone and finish off cooking it in the gumbo, thus the 2 hour simmer time.

Also, a pure cooking oil roux would be easier and just as good. But something about a duck fat roux sounded like a good idea. But supplementing with oil is almost a must to get the right consistency.

It's a bit of effort but is fantastic. I hope i didn't leave off any steps.