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Big Jims Duck and Sausage gumbo - Update at bottom
Posted on 12/20/18 at 10:32 am
Posted on 12/20/18 at 10:32 am
So I have been really wanting to make this gumbo for a while and have decided that ill do just that for Christmas lunch. Below is a section of the recipe from TD recipe book.
The problem is that I haven't killed any ducks this year.
I know I can buy duck meat... but what substitutions can be made for the duck stock?
Big Jim's Duck and Sausage Gumbo:
1 Duck (or 2 small ducks): 5 lbs
Duck stock: 2 qts
Procedure
Season the duck inside and out with salt & pepper...pierce skin in multiple places...roast duck at 350deg for 2.5
hours (or look up the recipe for "The Amazin 5-hour Roast Duck" which produces a very tender and juicy duck).
Let duck rest until it is cool enough to handle. Remove skin (it is up to you what to do with that wonderful, crispy
skin). Tear/cut the duck meat into bite side pieces.
Use the duck carcass and giblets (no liver), to make the stock. (there is no substitute for a homemade stock....I
simmer the stock a minimum of 2 hours, but 4+ hours is ideal).
Any ideas on substitutions for the stock? I need to cut down some of the time as well.
Thanks in advance.
The problem is that I haven't killed any ducks this year.
I know I can buy duck meat... but what substitutions can be made for the duck stock? Big Jim's Duck and Sausage Gumbo:
1 Duck (or 2 small ducks): 5 lbs
Duck stock: 2 qts
Procedure
Season the duck inside and out with salt & pepper...pierce skin in multiple places...roast duck at 350deg for 2.5
hours (or look up the recipe for "The Amazin 5-hour Roast Duck" which produces a very tender and juicy duck).
Let duck rest until it is cool enough to handle. Remove skin (it is up to you what to do with that wonderful, crispy
skin). Tear/cut the duck meat into bite side pieces.
Use the duck carcass and giblets (no liver), to make the stock. (there is no substitute for a homemade stock....I
simmer the stock a minimum of 2 hours, but 4+ hours is ideal).
Any ideas on substitutions for the stock? I need to cut down some of the time as well.
Thanks in advance.
This post was edited on 12/26/18 at 2:55 pm
3
Posted on 12/20/18 at 10:44 am to TheEnglishman
one suggestion i had was to go by an asian market and get an already roasted duck (head on)..
Not a bad idea...
Not a bad idea...
Posted on 12/20/18 at 11:03 am to TheEnglishman
Go buy a frozen duck from Rouses.
Posted on 12/20/18 at 2:23 pm to Trout Bandit
Called two.... They don't carry ducks
Posted on 12/20/18 at 2:44 pm to TheEnglishman
maybe one of the specialty meats places like Chris'
Holy shitballs !
Seasoned Duckling
$20.99 lb
Seasoned Duck Breast
$15.99 lb
Holy shitballs !
Seasoned Duckling
$20.99 lb
Seasoned Duck Breast
$15.99 lb
This post was edited on 12/20/18 at 2:53 pm
Posted on 12/20/18 at 2:55 pm to TheEnglishman
I saw several in the freezer of the one on Drusilla the other day.
Posted on 12/20/18 at 3:04 pm to TheEnglishman
quote:
The problem is that I haven't killed any ducks this year
I've tried cooking wild duck gumbo several times and it just never comes out good. Those ducks have no fat on them and the meat is dry. Maybe I'm just doing something wrong, but the meat, even if cooked for a long time in the gumbo, comes out tough and dry, super gamey tasting. I'll go with farm raised duck if I try it again. Wild duck is reserved for jalapeno poppers for me.
Posted on 12/20/18 at 6:32 pm to SUB
quote:
I'll go with farm raised duck if I try it again.
Yeah, it looks like that recipe is designed for farm duck. Pierce skin, cook 2.5 hours, etc. That's designed to get all the thick layer of fat out of the farm duck. There will be no fat on a wild one.
Posted on 12/20/18 at 10:34 pm to SUB
Update.
The Asian market on Florida has roasted duck fresh every morning.
I'm going to pick one up Sat morning. They are about 6 lbs and only 18 dollars for the one I looked at.
I think this will turn out great. The duck will already be roasted and I can use the carcass for the broth. This post will be updated with how it taste
Thanks for the recs.
Yea. Chris speciality meats can be very expensive.
The Asian market on Florida has roasted duck fresh every morning.
I'm going to pick one up Sat morning. They are about 6 lbs and only 18 dollars for the one I looked at.
I think this will turn out great. The duck will already be roasted and I can use the carcass for the broth. This post will be updated with how it taste
Thanks for the recs.
Yea. Chris speciality meats can be very expensive.
Posted on 12/21/18 at 8:19 am to TheEnglishman
Chris' and Winn Dixie carry the same brand frozen duck. I used one earlier this year and used duck fat for the roux. I love duck but the duck fat didn't add much to the gumbo. The duck meat did. The thing I found out was that Chris' has the best andouille I've used in gumbo. Much prefer Chris' andouille to anything sold in winn dixie or rouses that I've used.
Posted on 12/21/18 at 2:36 pm to TheEnglishman
If it’s the Asian market, then make sure to ask them to keep the duck whole. Otherwise they may chop it into small pieces with bone on.
Posted on 12/23/18 at 9:57 am to TheEnglishman
Grab a jar of roux while you’re there.
Posted on 12/23/18 at 10:30 am to TheEnglishman
Go to the park and take out one of those big moscove’ ducks, those are good eatin
Posted on 12/23/18 at 3:37 pm to SUB
Sub try this
Breast the ducks and cut the uncooked breast into bite sized pieces. Put a little mustard in a bowl, mix the duck meat in to coat with the mustard and cover liberally with Tony’s or your favorite seasoning. Put plenty of butter in a black skillet and brown the meat only. The meat should be rare. DONT over cook! Boil your sausage and then drain. That should greatly reduce the fat. Pour all of this in your roux when you have it ready and let the flavors incorporate. It will be good I promise!
Breast the ducks and cut the uncooked breast into bite sized pieces. Put a little mustard in a bowl, mix the duck meat in to coat with the mustard and cover liberally with Tony’s or your favorite seasoning. Put plenty of butter in a black skillet and brown the meat only. The meat should be rare. DONT over cook! Boil your sausage and then drain. That should greatly reduce the fat. Pour all of this in your roux when you have it ready and let the flavors incorporate. It will be good I promise!
Posted on 12/26/18 at 2:52 pm to TheEnglishman
Update on the results.
So the asian market had a great roasted duck (22 dollars about 5lbs). Unfortunately they roast it with with five spice or star anise or something with a licorice flavor. I tried boiling the carcass for the broth, but the seasoning was too strong and I didn't want to risk the mix of gumbo and licorice. That doesn't sound great. So I just grabbed some chicken broth to make the stock.
Came out great though.
Thanks everyone for the recommendations. Ill get a frozen duck next time and roast it myself. It was fun to go full "Christmas story" with the kids and cutting off the head of the duck because it was smiling at us.
So the asian market had a great roasted duck (22 dollars about 5lbs). Unfortunately they roast it with with five spice or star anise or something with a licorice flavor. I tried boiling the carcass for the broth, but the seasoning was too strong and I didn't want to risk the mix of gumbo and licorice. That doesn't sound great. So I just grabbed some chicken broth to make the stock.
Came out great though.
Thanks everyone for the recommendations. Ill get a frozen duck next time and roast it myself. It was fun to go full "Christmas story" with the kids and cutting off the head of the duck because it was smiling at us.
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