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Started By
Message
need recs for duck gumbo
Posted on 11/3/14 at 12:44 pm
Posted on 11/3/14 at 12:44 pm
This Saturday I am planning to make a pot of gumbo with some ducks I have in the freezer. They were picked and frozen whole. My original plans were to boil them with celery and onion and carrots to make a stock, then debone and use the stock after making the roux, the basic normal process.
I've been reading posts lately about roasting the bones. Would roasting the bones a while and adding them back to the stock be a good idea? Should I roast the veggies then boil with the ducks, or not roast them, or roast them with the bones and then add to the stock?
thanks for any advice.
I've been reading posts lately about roasting the bones. Would roasting the bones a while and adding them back to the stock be a good idea? Should I roast the veggies then boil with the ducks, or not roast them, or roast them with the bones and then add to the stock?
thanks for any advice.
5
Posted on 11/3/14 at 12:46 pm to LoneStarTiger
If you can..... smoke them. Smoked duck gumbo is some fine eating.
Posted on 11/3/14 at 12:48 pm to CHEDBALLZ
I might do that, but I will have some smoked sausage and maybe tasso in there as well for some nice smokey flavor.
Posted on 11/3/14 at 12:51 pm to LoneStarTiger
My Uncle use to make a smoked duck and oyster gumbo...... that was some fine eating!
Posted on 11/3/14 at 12:59 pm to LoneStarTiger
I would smoked them and debone
Roast them bones a bit
Then use them ot make a stock
Also, oysters in a duck gumbo are money.
Roast them bones a bit
Then use them ot make a stock
Also, oysters in a duck gumbo are money.
Posted on 11/3/14 at 1:23 pm to LSUballs
Mr. Balls, you are really on the "ball" today with your pictorial response. OP, Mr Balls has supplied you with your answer.
Posted on 11/3/14 at 1:29 pm to Gris Gris
Well, smoking them is not an option, but thanks anyway
Posted on 11/3/14 at 1:42 pm to LoneStarTiger
Well, above you said "I might do that" which didn't indicate it wasn't an option. Whether you smoke them or not, roasting the bones and using those to make a stock is a good idea. You'll enjoy that deeper flavor of the roasted stock.
Posted on 11/3/14 at 1:46 pm to LoneStarTiger
what Balls said.
If you can't smoke them, roast whole ducks, then debone, then roast bones again.
If you can't smoke them, roast whole ducks, then debone, then roast bones again.
Posted on 11/3/14 at 1:46 pm to Mung
quote:
If you can't smoke them, roast whole ducks, then debone, then roast bones again.
+1
Posted on 11/3/14 at 1:49 pm to OTIS2
+2
Posted on 11/3/14 at 2:34 pm to LSUballs
quote:
oysters in a duck gumbo are money.
The former mayor of Alexandria, George Bowden, would always bring a quart of oysters to the duck camp at Savanne Neuvelle in Creole, and drop them in at the last minute into the duck and gizzard gumbo. Really perfect addition.
Posted on 11/3/14 at 2:44 pm to Gris Gris
quote:
Well, above you said "I might do that" which didn't indicate it wasn't an option. Whether you smoke them or not, roasting the bones and using those to make a stock is a good idea. You'll enjoy that deeper flavor of the roasted stock.
You're right, I did say that. I apologize.
I'm gonna see if smoking indeed may be an option, but if not I will roast them Friday night, let cool over night, then debone and roast the bones again
Thanks for the advice!
This post was edited on 11/3/14 at 2:48 pm
Posted on 11/3/14 at 3:02 pm to LoneStarTiger
Just don't boil the ducks like you mentioned.
Posted on 11/3/14 at 3:16 pm to CHEDBALLZ
How long (or internal temps) and at what grill temp would one smoke the ducks? How many would you smoke? And lastly what sort of wood do yall like when smoking ducks. Thanks in advance and thanks OP for the idea.
Posted on 11/3/14 at 3:22 pm to NOLAGT
I would smoke them for about an hour and half or so @ 225. You're not trying to cook them thru all the way, just looking to impart some smoke flavor. How many depends on what duck you have and size of gumbo you're shooting for. 3-4 mallards would produce a fair amount of meat for a normal sized gumbo. I like to use pecan. I'm sure hickory or red oak would work as well..
Posted on 11/3/14 at 3:23 pm to NOLAGT
I use pecan and charcoal on a water smoked. I'll give mallards around 2 hours, smaller ducks less.
Posted on 11/3/14 at 3:24 pm to LSUballs
I have some mallards in the freezer so that would work out. Thanks!
Posted on 11/3/14 at 7:45 pm to NOLAGT
ALWAYS add ersters to wild duck gumbo! Makes the dish. I have also found, for my family's tastes, that a lot of celery works best.
Posted on 11/3/14 at 8:36 pm to Mung
quote:
The former mayor of Alexandria, George Bowden, would always bring a quart of oysters to the duck camp at Savanne Neuvelle in Creole, and drop them in at the last minute into the duck and gizzard gumbo. Really perfect addition.
I'll be hunting there in a couple of weeks...can't wait...
ETA: I typically bring a few pounds of smoked sausage for them to drop in....
This post was edited on 11/3/14 at 8:50 pm
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