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re: How much gamier is wild duck in a gumbo that store bought?
Posted on 1/20/16 at 4:41 pm to Ignignot
Posted on 1/20/16 at 4:41 pm to Ignignot
I made a duck and andouille gumbo Saturday/Sunday. Started by making my own duck stock with the carcass of 2 whole roasted ducks. Came out awesome. Definitely not too gamey.
Ducks being roasted:
Starting the stock
About an hour in
After it's been filtered and chilled overnight:
Meat prepped
Veggies prepped
Roux juuust about done. Darker than the picture looks.
Veggies getting cooked.
Tossed in the uncooked duck and sausage.
And the finished product. It is damn tasty if I do say so myself.
Short version:
Ducks being roasted:
Starting the stock
About an hour in
After it's been filtered and chilled overnight:
Meat prepped
Veggies prepped
Roux juuust about done. Darker than the picture looks.
Veggies getting cooked.
Tossed in the uncooked duck and sausage.
And the finished product. It is damn tasty if I do say so myself.
Short version:
This post was edited on 1/20/16 at 4:43 pm
1
Posted on 1/20/16 at 4:43 pm to gorillacoco
If that skin is dark pink or red , toss it . It will be fishy tasting. If its yellow or white its alright.
Posted on 1/20/16 at 8:35 pm to Ignignot
Split the breast and soak in water over nite in fridge. This will remove alot of the blood and gamey taste
Posted on 1/20/16 at 9:55 pm to Ignignot
Duck stock always better IMO if using mallards or woodies.
Posted on 1/20/16 at 10:04 pm to Ignignot
the duck meat itself will be a hell of a lot gamier than a tame duck...particularly if it is not a good duck...
however, I have not found the kind of duck itself to change the flavor of the gumbo much...
I don't think you can get nearly enough fat off a wild duck to make a roux...
however, I have not found the kind of duck itself to change the flavor of the gumbo much...
I don't think you can get nearly enough fat off a wild duck to make a roux...
Posted on 1/20/16 at 10:46 pm to Spankum
Cut up a plucked duck and pan sear for a while on each side. You'll get some oil out of it but not enough to make. Roux, but then add the oil and flour without cleaning the log and it will be a tasty roux. My buddy told me to add a dark beer while cooking down the veggies for an added kick. After adding the stock, boil it with the duck meat for several hours to soften and shred the meat.
Posted on 1/20/16 at 11:01 pm to Ignignot
24.3%
Posted on 1/20/16 at 11:08 pm to Big L
I have no idea how my mom does it but I give here mallard,teal, and wood duck breast and the gumbo is awesome!
Posted on 1/20/16 at 11:09 pm to Ignignot
To answer original question. Wild duck has a gamier taste, yes. I brown my my duck first then use that fat for the roux. I also leave some of the duck on the bone so it adds to the flavor, but I use chicken stock.
Posted on 1/21/16 at 8:16 am to The Last Coco
Niice, i'll post picks of mine
thanks buddy
thanks buddy
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