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Posted on 11/3/14 at 11:21 pm to FootballNostradamus
I like to use oyster stock, or at least what I can gather from shucking however many oysters I'm putting in the gumbo that weekend. I really think the trick is to cook it (duck & oyster gumbo)the day before and reheat it when your ready. Perhaps it's the way I make it, but it always seems so much better after the cool down, chill, & reheat process. Just my $0.02. G'luck
Posted on 11/4/14 at 5:15 am to LSUballs
How long and at what temp do you roast the bones for the stock?
Posted on 11/4/14 at 5:32 am to secondandshort
400 for about an hour. Can go longer though. I usually reach in there with some tongs and flop em over around the half way point.
Posted on 11/4/14 at 6:05 am to CHEDBALLZ
quote:
Just don't boil the ducks like you mentioned.
I've done it before by boiling and it came out great. I agree roasting the bones is a better method but boiling the bones to make a stock still works good.
Posted on 11/4/14 at 6:52 am to DocHolliday1964
Question...if ducks were frozen...can leftover (if there is any) duck gumbo be frozen?
After roasting the bones how long do you boil for stock...about a hour?
And would it work if you smoked, roasted, and made stock the night before?
First gumbo I atempt
Thanks again
After roasting the bones how long do you boil for stock...about a hour?
And would it work if you smoked, roasted, and made stock the night before?
First gumbo I atempt
Thanks again
This post was edited on 11/4/14 at 7:04 am
Posted on 11/4/14 at 7:02 am to LoneStarTiger
I would roast the ducks first instead of boiling them.
Then remove most of the meat before boiling the bones for the stock.
That way, you bring out the best flavor of the meat, yet get the roasted bone flavor for the stock as well.
Then remove most of the meat before boiling the bones for the stock.
That way, you bring out the best flavor of the meat, yet get the roasted bone flavor for the stock as well.
Posted on 11/4/14 at 9:39 am to Mung
quote:
Savanne Neuvelle
Great food. Great duck hunting.
Terrible camp.
Posted on 11/4/14 at 9:51 am to LoneStarTiger
Where does one go to buy duck in LA? (Specifically the Nola area). Been wanting to cook some duck breasts but a duck gumbo sounds amazing.
Posted on 11/4/14 at 9:57 am to Dav
Rouses, Res Depot Hong Kong Market...... im sure most of the local mom and pop places have them too. Ive never seen them at Wal-Mart.
Posted on 11/4/14 at 10:09 am to JasonL79
should I add the onions, carrots, and celery to the bones to roast everything together?
also, how long and at what temp should I roast 6 ducks? (smaller, I think they are grays and woodies)
also, how long and at what temp should I roast 6 ducks? (smaller, I think they are grays and woodies)
This post was edited on 11/4/14 at 10:18 am
Posted on 11/4/14 at 10:20 am to CHEDBALLZ
Never seen duck at rouses, at least the ones I go to. I'll try the other places.
Posted on 11/4/14 at 10:25 am to Dav
We have ducks at our Ghetto Rouse and I know ive seen them at Rouses DT. They in the freezer section.
Posted on 11/8/14 at 10:08 am to LoneStarTiger
The ducks were roasted last night, then I picked the meat this morning and the bones are in the oven. Will start the stock shortly.
Thanks again for the tips, yall
Thanks again for the tips, yall
Posted on 11/8/14 at 4:00 pm to LoneStarTiger
This stock smells as good as any gumbo I've made
About to make the roux with the drippings from roasting the ducks
About to make the roux with the drippings from roasting the ducks
This post was edited on 11/8/14 at 4:06 pm
Posted on 11/8/14 at 6:54 pm to LSUballs
Thanks again yall, probably the best gumbo I've made.
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