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Posted on 1/12/11 at 12:25 am to COLONELCAT
Roasted Duck:
Use whole big ducks with skin. Season outside and inject with seasoning. Stuff cavity with sweet potatoes and garlic. Place in roaster and put in oven for 1.5-2 hr at 375.
Use whole big ducks with skin. Season outside and inject with seasoning. Stuff cavity with sweet potatoes and garlic. Place in roaster and put in oven for 1.5-2 hr at 375.
Posted on 1/17/11 at 3:10 pm to COLONELCAT
Easy Duck Gumbo
2 large ducks or 3 woodies
1 bunch green onions
1 bunch celery
4 large onions
4 cloves garlic
1 jar savoie’s dark roux
2lbs smoke sausage
1 lb ANDOUILLE sausage
In large stock pot place ducks (Cover ducks with some tonys first) and cut up veggies cover ducks about 2 inches over them with water. Boil ducks till you can easily pull meat of the bone with a fork.
Strain water and save (pick out bones and put veggies back with water and any meat that has boiled off with the rest of the meat once you completed deboning)
Place water back onto stove and start heating up again and add water if needed (should be about 1 to 1 ½ gallons)
Let ducks cool so you can handle them. De-bone ducks
Add 1 cup roux boil till roux is dissolved. Season water to taste, add more roux if you like.
Once you like the taste of your water add duck meat, sausage and andouille to pot let come back to a boil then turn on low for 30- 40 minutes add green onions and serve over rice.
2 large ducks or 3 woodies
1 bunch green onions
1 bunch celery
4 large onions
4 cloves garlic
1 jar savoie’s dark roux
2lbs smoke sausage
1 lb ANDOUILLE sausage
In large stock pot place ducks (Cover ducks with some tonys first) and cut up veggies cover ducks about 2 inches over them with water. Boil ducks till you can easily pull meat of the bone with a fork.
Strain water and save (pick out bones and put veggies back with water and any meat that has boiled off with the rest of the meat once you completed deboning)
Place water back onto stove and start heating up again and add water if needed (should be about 1 to 1 ½ gallons)
Let ducks cool so you can handle them. De-bone ducks
Add 1 cup roux boil till roux is dissolved. Season water to taste, add more roux if you like.
Once you like the taste of your water add duck meat, sausage and andouille to pot let come back to a boil then turn on low for 30- 40 minutes add green onions and serve over rice.
This post was edited on 1/24/11 at 3:39 pm
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