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How much gamier is wild duck in a gumbo that store bought?
Posted on 1/20/16 at 1:48 pm
Posted on 1/20/16 at 1:48 pm
wanna make duck andouille and oyster gumbo, should i use the fat from the duck for the roux or would that make it too strong?
should i make my stock from the carcass or just go chicken stock so it doesn't end up too strong as well?
should i make my stock from the carcass or just go chicken stock so it doesn't end up too strong as well?
12
Posted on 1/20/16 at 1:50 pm to Ignignot
It's going to be pretty strong if you use wild duck stock...depends on how much you like that gamey flavor.
Posted on 1/20/16 at 1:52 pm to Bucktail1
ok i may just go chicken stock only
will i be ok using the duck fat in the roux??
will i be ok using the duck fat in the roux??
Posted on 1/20/16 at 1:52 pm to Ignignot
It all depends on the duck, if it's spoonbill, mergansers, or scaup, it will taste gamey and like shite. Use some wood ducks, mallards, or teal and you'll be just fine
Posted on 1/20/16 at 1:52 pm to Ignignot
And oyster? Sounds strange.
Posted on 1/20/16 at 1:53 pm to Ignignot
I would definitely use duck fat for the roux since that is basically gold. I don't think that I would use duck stock though.
Posted on 1/20/16 at 2:04 pm to Gaston
quote:
And oyster? Sounds strange
Not at all. It's awesome. Never made it with store bought duck but using wild duck is not gamey. I mean, the meat has a hint of gamey-ness to it, but the gumbo itself is not. My preferred method is using whole ducks. Smoke them over some pecan on low heat for about an hour. Remove meat from carcass, chunk the skin, and make a stock with the leftovers. Wild ducks won't render enough fat to make a roux with.
Posted on 1/20/16 at 2:04 pm to fisherbm1112
I use duck stock for mine and smoked deer sausage but I personally wouldn't mix seafood in with duck and sausage.
Posted on 1/20/16 at 2:05 pm to fisherbm1112
quote:
I don't think that I would use duck stock though.
Posted on 1/20/16 at 2:19 pm to White Bear
quote:
I personally wouldn't mix seafood in with duck and sausage.
I do pouldo and oyster gumbo, but when I open a sack of oysters I save the oyster water/juice and strain with a cheesecloth and use that instead of stock
Posted on 1/20/16 at 2:25 pm to maisweh
The best gumbo for me is Duck and andouille . Better than seafood if wood ducks are used .
Posted on 1/20/16 at 3:09 pm to Ignignot
Definitely would not mix seafood in a duck gumbo. Use a duck stock though and don't be a sissy
Posted on 1/20/16 at 3:22 pm to SouthboundTiger
A dark, smoky, duck and Andouille gumbo with some fatass oysters is one of the greatest thing on Earth.
Posted on 1/20/16 at 3:31 pm to SouthboundTiger
Duck and oyster gumbo is the tits
Posted on 1/20/16 at 3:43 pm to Gaston
quote:
And oyster? Sounds strange.
That's what I was thinking - either go poultry and sausage OR seafood. Mixing those up is going to confuse everybody's taste buds.
I definitely wouldn't use the wild duck fat AND wild duck stock - and perhaps not either. Make the roux up traditional and trim the fat as desired.
(ETA: And I see some duck and oyster endorsements in the thread - FTR, I'm not all that crazy about oysters, period. I do like duck and Andouille gumbo as a change of pace, no question.)
This post was edited on 1/20/16 at 3:45 pm
Posted on 1/20/16 at 3:45 pm to PolyPusher86
I will eat a spoonbill before I will eat a mallard . I find mallards to be very gamey . Who would even eat a merganser ? Do love some teal and woodies ...
Posted on 1/20/16 at 3:55 pm to LSUballs
quote:I'm glad you posted this, I have some birds on thaw right now and was planning to boil them, but have a friend that said he smokes his pre-gumbo but I had forgotten.
Smoke them over some pecan on low
Posted on 1/20/16 at 4:08 pm to robins08
quote:
I find mallards to be very gamey
Mallards are delicious. quote:
Who would even eat a merganser ?
This guy. It tastes like liver. So you gotta be ready for it.
Posted on 1/20/16 at 4:09 pm to Ignignot
Put my vote in for using duck stock and duck fat IF it's a puddle duck. If it's a diver, use anything but the meat at your own risk.
ETA: you're going to need the fat from a lot of ducks to make enough for a roux though. If you take your time cleaning the real fat ducks though you can get a pretty good bit from the neck, breast skin and pope's nose.
ETA: you're going to need the fat from a lot of ducks to make enough for a roux though. If you take your time cleaning the real fat ducks though you can get a pretty good bit from the neck, breast skin and pope's nose.
This post was edited on 1/20/16 at 4:43 pm
Posted on 1/20/16 at 4:41 pm to gorillacoco
I would stick to the chicken stock but use the duck fat if you can render enough from the wild ducks. I usually smoke mine before throwing them in. As for the oysters, throwing them in towards the end is fantastic. Doesnt mess with the taste at all.
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