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Smoked Duck for Gumbo
Posted on 11/19/21 at 10:46 am
Posted on 11/19/21 at 10:46 am
Want to smoke a duck this weekend to make a gumbo with. Couple of questions for those who have done it before.
Is duck breast good enough or should I do a whole duck? Brining worth it or just do a solid smoke?
Is duck breast good enough or should I do a whole duck? Brining worth it or just do a solid smoke?
4
Posted on 11/19/21 at 10:50 am to lionward2014
quote:
Is duck breast good enough or should I do a whole duck?
I haven't smoked duck but I usually opt to keep the bones in when smoking poultry. At least on my drum smoker. If you can get your smoker low enough then it may not matter so much.
Posted on 11/19/21 at 12:29 pm to lionward2014
i smoke the whole duck with skin on and do not brine. i debone after and boil the bones to make the stock.
Posted on 11/19/21 at 1:10 pm to bnb9433
quote:
i debone after and boil the bones to make the stock.
That's a good idea. I think I have some chicken spines in the freezer too now that I think about it.
Posted on 11/19/21 at 2:38 pm to lionward2014
I do whole or just breast @175 for an hour. No brine
Posted on 11/20/21 at 6:40 am to Dtiger19
You def want the leg meat in the gumbo. Very tasty. Also, as previously stated boil your bones for stock.
Posted on 11/20/21 at 1:27 pm to lionward2014
I "smoke" the whole duck(s) until the breast is ready. By this time I've laid on enough smoke for flavor. Then remove the breast for slicing. Cover remaining duck and simmer until very tender. Remove meat. Makes a very rich smokey stock/broth for the smoked duck and andouille gumbo.
Posted on 11/21/21 at 2:15 am to lionward2014
One option is to remove the skin & render the fat out of it to use for your roux.
Definitely make a stock from the bones.
Smoke or roast your frozen chicken spines for richer flavor.
Don't add the duck meat too early if it's already cooked from smoking.
The breast and legs cook at different durations. Separating them will give you more control over the final product, but it's not necessary.
Post pics!
Edit: start this Monday at the latest.
Definitely make a stock from the bones.
Smoke or roast your frozen chicken spines for richer flavor.
Don't add the duck meat too early if it's already cooked from smoking.
The breast and legs cook at different durations. Separating them will give you more control over the final product, but it's not necessary.
Post pics!
Edit: start this Monday at the latest.
This post was edited on 11/21/21 at 2:17 am
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