misterf

I have used this site to find many recipes (thank you!)....so I figure it is about time that I shared one of my own.

Big Jim's Duck and Sausage Gumbo:

1 Duck (or 2 small ducks): 5 lbs
Duck stock: 2 qts
Andouille (or smoked) sausage (slice): 1.5 lbs
Onion (diced): 2 cups
Green bell pepper (diced): 1 cup
Celery (sliced): 1 cup
Garlic (minced): 1.5 tbsp
Green Onion/scallion (sliced): 1 cup
Beer (Abita Amber or darker): 1 bottle
All Purpose Flour: 1.25 cups
Veg. Oil: 1.25 cups
(Or substitute duck fat for some/all of the oil)
Bay leaf: 3
Kosher salt: 1/2 tbsp
Black Pepper: 1 tsp
Thyme: 1 tsp
White pepper: 1/2 tsp
Cayenne: 3/4 tsp
Oregano: 1/2 tsp
Garlic powder: 1/2 tsp
Onion powder: 1/3 tsp
Paprika: 2/3 tsp
Tabasco (I use 2-4 dashes): to taste
File powder: for table
Add'l salt to taste
Add'l salt and pepper to season duck

1) 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).

2) 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.

3) 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).

4) Lightly brown the sliced Andouille sausage in a frying pan. Drain oil and set aside.

5) Combine all seasonings

6) Combine diced onions, bell pepper and celery

7) Place 2qt of stock in a pot and bring to a simmer

8) Heat the vegatable oil in large pan and add flour....stir constantly to make a dark roux (as dark as you can get the roux without burning it...brick red is the minimum...the color of dark chocolate is ideal).

(Note: I usually substitute up to half of the oil with duck fat reserved from roasting the duck...but be sure to strain it well so it doesn't burn while making the roux)

9) Add the onion/bell pepper/celery mix to the roux to stop it cooking...stir to combine (adding veggies in 2-3 batches may make this process easier).

10) Stir mixture for 2-3 minutes

11) Add seasoning mixture and stir for an additional 2-3 minutes

12) Add garlic....remove from heat and continue stirring briefly

13) Bring stock up to full boil.

14) Slowly add roux/veggie mix to the stock and stir to disolve

15) Add bottle of beer to the stock

16) Add browned sausage to the stock and return to a boil

17) Reduce to a simmer, cover pot and let simmer for 1hr 15min

18) Add duck meat and simmer covered for 10 more minutes

19) Add only 1/2 cup of scallions

20) Add Tabasco (or other hot sauce) to taste

21) Add add'l salt/seasoning (if needed)

22) Let simmer another 5 minutes and remove from heat (or reduce heat to low to keep warm)

24)Serve the gumbo in bowls poured over white rice.

Note: for the rice, I usually add some minced onion, bell pepper and celery, plus a pinch each of black, white and cayenne pepper)

25) Garnish with remainind green onion (or place remaining green onion on table for people to add to taste)

26) Place file powder and Tabasco on the table for people to add to their own taste. (for my taste, this gumbo is plenty thick enough without adding file)


Note: I usually roast the duck and make the stock on Saturday while watching college football....and then I finish the gumbo on Sunday while watching the NFL.

Notes re: Roux

I know that most of the people on this board know how to make a great roux....but, for those that don't, the best Google searches would be for Emeril and/or Paul Prudhomme's roux recipies. Those are the same guys I would recommend if you need help with the duck stock

I start with VERY hot oil over med-high heat (and stirring like crazy) which speeds up the process....but then I start lowering the heat...until I am using med-low (or even low) heat as it nears the desired color. This helps me control process and to avoid burning the roux

[b]DARK SPECKS = BURNT = START OVER[/b].

And if it is your 1st time making roux be sure to wear oven mits...it is bpoling oil, after all