re: How does this recipe look for a duck gumbo (pics will follow)

Torn on the carrots at this point.

I may skip adding the heat to the gumbo (at least this time) and just add it when its in the bowl. Don't want to ruin it with too much on the first go at it and my 8yo doesn't like spice yet

lose the carrots, yes. Rub the buck bones with mustard, not tomato, then roast. If you are putting all of the veggies and aromatics in the stock, you don't need them in the gumbo - the flavor will be there and the presentation is not as "chunky". I also like 1-2 lbs of Manda's rope sausage with ducks...Kary's jarred dark roux is the best. I quit making gumbo roux years ago. saves time tastes great, affords greater consistency. Have fun!!

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-Bay Leaf is perfectly acceptable, regardless of what GumboQueen says

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Not in my gumbo, Boss! It's so good that it doesn't need that strange flavor in it.

OP, if you're andouille is spicy at all, don't add pepper until you've allowed it to cook in the gumbo. Taste and then add if it's necessary. I make a lot at one time and am distributing to varying palates, so I tend to be conservative since whatever pepper or pepper sauce is easily added per bowl. Can't be removed once added to the entire pot.

If you like a sweet component with the gumbo, serve a sweet potato on the side that folks can add if they wish or eat on the side. Sweet potatoes, rice and/or potato salad options are fun to have out for varying preferences.

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Carrots are out for sure

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Good call.

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still debating the veggies in the stock..

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I think it will be fine either way. That choice is really one of preference. The veggies in the stock and in the gumbo is not going to ruin it as other things could.

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Jared roux...didnt think about that.

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If you're doing this, make your own roux. Paul Prudhomme has a video out there on making it if you haven't done it before. If you're concerned about it, google "oven roux". Same great homemade flavor, but pretty much no fail. Takes longer, but it doesn't have to be tended. My rouxs are usually at least 14 cup rouxs and the oven method has worked well for me lately. However, over high heat with constant stirring, stovetop roux can go pretty quickly.

Don't add all of the roux to the stock at one time. Add ladles and stir until that's dissolved before you add the next ladle until you achieve the texture you want, keeping in mind that during the simmer, the gumbo will reduce a bit resulting in more body. It will also thicken a bit more when you remove the grease from the top from the duck and the andouille. Don't add the andouille until the last 20-30 minutes. It doesn't need to cook to death.

Darker roux equals thinner gumbo, so make more than you think you need just in case the body isn't where you'd like it to be. Don't make stew, though.

These are some suggestions. As you make gumbo more and more, you'll make adjustments to suit your personal tastes.

Emeril's Duck Stock

2 Duck carcasses; (about 4 pounds)
1 tablespoon Olive oil
Salt
Freshly ground black pepper
3 cups Chopped onions
1½ cup Chopped carrots
1½ cup Chopped celery
1 Head of garlic; split in half
6 Bay leaves
1 cup Dry red wine
¼ cup Tomato paste
About 3 quarts water
10 Sprigs of fresh thyme
8 Sprigs fresh parsley
1 teaspoon Black peppercorns
Break and crack the carcass. In a large stock pot, heat the vegetable oil. Season the bones with salt and pepper. Add the bones to the pot and brown for about 10 minutes, stirring often. Add the onions, carrots, celery, garlic, and bay leaves. Season the mixture with salt. Cook until the vegetables are soft, about 5 minutes, stirring often. Add the wine and tomato paste and stir to mix. Cook for 5 minutes, stirring occasionally. Add the water. Put the thyme, parsley sprigs, and peppercorns in a piece of cheesecloth, tie it together with kitchen twine, and add it to the mixture. Bring the mixture to a boil. Skim off any cloudy scum that rises to the surface. Reduce the heat to medium and simmer, uncovered, for 3 hours. Strain through a fine-mesh strainer and cool. Refrigerate overnight and remove any congealed fat from the surface. The stock can be stored in the freezer for 1 month.

Yield: about 6 cups

It has bay leaf, carrot and tomato. The Horror! Your gumbo will be bitter sweet.

For a different take, before you smoke the ducks remove breasts. When the gumbo is ready season breasts and grill or sear to rare. Slice breasts, place on bed of rice and ladle on gumbo.

Yes, you would be closer to a stock if you strain it like the recipe describes.

Man, you are really over thinking this. Really. I understand it being your first one...but relax. It will be fine.

Gumbo Queen Has Spoken

Let it be Said
"He" prepares stew not gumbo because I said so
Bay Leaf shall not be used in the preparation of stock for gumbo, or gumbo or it
shall be bitter or too Italian (I'm not making this up)
Carrots shall not be used in the preparation of stock for gumbo for it will be sweet
Tomatoes shall not be used in stock for gumbo or in gumbo because I said so
Spices, herbs or seasoning of any kind,or means and methods not approved by
Gumbo Queen disqualifies anything you make as gumbo
Gumbo is not gumbo unless I say so
Let it Be Done

Let it further be said that Gumbo Queen has a very parochial view of what constitutes good food. And she is an arse wipe!

Where is the okra in all of these recipes?