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Rabbit and Duck Gumbo ideas
Posted on 3/11/15 at 4:18 pm
Posted on 3/11/15 at 4:18 pm
I've been toying with the idea of making a Rabbit and Duck Gumbo for a while now and was wondering if you guys had any tips. Meaning like should I roast both before hand and use the bones and carcasses of both to make the stock or just one of them? I also bought a pack of andouille to add a little fat content because I think having both rabbit and duck may not provide that. Anyone ever made one of these? If so, how was it?
3
Posted on 3/11/15 at 4:28 pm to Whitrabbt
I've made a sauce piquant/mulligan sort of thing with rabbit and ducks and squirrel and sausage. Good stuff. I sure a gumbo would be good too.
Posted on 3/11/15 at 6:12 pm to Whitrabbt
I agree with using some andouille-it needs some smoky flavor. I'm not a big fan of wild duck stock but you could probably substitute chicken stock and it would be fine. Don't forget the tomatoes.
Posted on 3/11/15 at 11:10 pm to Trout Bandit
Its not a wild duck, both the duck and rabbit were bought from Rouse's
Posted on 3/11/15 at 11:16 pm to Whitrabbt
Simmer both in water with a little garlic and a bay leaf or two. After an hour or more, debone, and put the meat aside. Roast the bones in a 400 degree oven for 30 minutes. Put them back in the stock and simmer a few hours. Strain, make a roux, and go from there. 
Posted on 3/11/15 at 11:17 pm to Whitrabbt
this sounds really good but I'm not sure how one would go about it. Have you looked at a Prudhome or Folse cookbook? I'm sure one of them has something on it. Doesn't the duck have enough fat? If/when you do it please take pics and let us know what you did and how it turns out.
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