Cooking a duck and goose Gumbo tomorrow. ( actually today lol )

Sorry if this is hard to follow lol I'm drunk.

You making a potato salad too?

Lol I sure was! im up and cooking and drinking again

What kind of goose.

Don't worry I've still got specs in the freezer to cook too

quote:

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Dont waste the specks on a stew

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Specks are never wasted in a stew, breasting them is the ultimate waste

Have an upvote...

Nothing better than a drunk duck and goose gumbo...

Here's what I do when making gunbo with ducks(store bought.......... I put them on my Traeger to smoke for a couple of two - three hours with pecan for the smoke. Then I put them in a pot of water and bring to a low boil along with onions, celery peppercorns amd parsley. Bring that to a simmering low boil fow a few hours. Remove from heat and remove the ducks from the pot. Strains the onions and stuff and then put the liquid in the fridge to cool until the next day. Next day..... skim all the clean white fat and use to make the roux. The stock is somewhat gelatenous when chilled so that helps with the gumbo thickening.
Debone the ducks(and I say ducks because I usually do at least two maybe three ducks)and set meat aside to add to the gumbo. Smoking them gives them a rich flavor and then the slow simmering boil cooks most of the fat from them.
The rest is cooking the onions, celery and b-peppers down and making the gumbo as usual. I also use a GOOD smokey andouille and tasso in(pretty much all of)my gumbos. Sometimes I add oysters, sometimes I cold smoke oysters and use that. Never had a bad duck gumbo doing this!