Looking for a Duck Gumbo Recipe

[ripinlips]

If me and my buddy can shoot enough ducks before he leaves town (we currently have two ducks) we are going to try a Whole Duck/Wild Game gumbo. We need tips, advice and recipes. Thank ya'll in advance.

[FF_T_Warren]

Boil ducks, andouille, and Tasso down until ducks are ready to debone. Debone ducks and throw away skin/bones. In a black iron make a dark roux, add onions/bell peppers(assorted colors)/garlic. Then add stock with all meat and cook down. Season to taste. Ill take this over seafood gumbo any day. It's incredible. If u have access to John folses after the hunt book it the smoked woodduck gumbo. Just a slight variation to make it easier

[swamp snorkler]

http://www.jfolse.com/recipes/soups/seafood17.htm

Don't brown your garlic with your onions, it will become bitter. I add it when i start to add my stock.

Question's:
1) What size ducks do you have
2) What species?
3) How many people you trying to feed?
4) Have you ever cooked a gumbo before?

[ripinlips]

Thanks Warren

Swamp snorkler,
1.&2. Teal right now...my dad said he may have a few big ducks in the freezer though
3. Not sure yet (probably 7-10 people)..I have heard if the ducks are small count one a person
4. Yes sir, I have cooked other types of gumbo before

Mainly I am just trying to figure out the best options and pointers for preparing the duck... Like I am reading this about smoked duck and just plain whole ducks...just wanted some experience opinions.

[meaux fishing]

brown the ducks, take em out of the pot. Brown the sausage(I like a smoked sausage in gumbo but some people use fresh) in the same pot, then add your onions, bellpepper, and celery. Cook the vegetables until they are kinda soft, then add some roux. You can use either store bought or homemade. Cook this for a minute or two while continuously stirring the pot to make sue it doesnt stick. Then add liquid and seasoning. I use either chicken stock or water. Add the ducks back and cook for a few hours. Sometimes I will take the birds out and debone them after they have cooked for an hour or two

[swamp snorkler]

Originally Posted by ripinlips

Thanks Warren

Swamp snorkler,
1.&2. Teal right now...my dad said he may have a few big ducks in the freezer though
3. Not sure yet (probably 7-10 people)..I have heard if the ducks are small count one a person
4. Yes sir, I have cooked other types of gumbo before

Mainly I am just trying to figure out the best options and pointers for preparing the duck... Like I am reading this about smoked duck and just plain whole ducks...just wanted some experience opinions.

I would cook it like regualar chicken and sausage/andouille gumbo sub the duck for the chix thats all. I would say 6 teal would be good for that amount of people and dont forget to throw the gizzards in the pot! Make sure you have some potato salad on the side, you'll be okay.

[ripinlips]

Thanks ya'll

[FF_T_Warren]

Cookin a batch up right now

[ripinlips]

Ok, now my buddy is thinking about adding fresh deer sausage to the duck gumbo...What are ya'll opinions to adding fresh sausage rather than just smoked?

[Armand16]

Andouille and taso. Not sure how good fresh sausage would come out.

[ripinlips]

Originally Posted by Armand16

Andouille and taso. Not sure how good fresh sausage would come out.

Kind of what I was thinking...Thanks

[meaux fishing]

IMO fresh sausage isn't bad in a gumbo but you need some smoked in there for the flavor

[budndawn]

I use both... Just cook your fresh sausage till almost done and cut it up and add to gumbo

[swamp snorkler]

Originally Posted by budndawn

I use both... Just cook your fresh sausage till almost done and cut it up and add to gumbo

This, my Uncle puts fresh sausage, andouille, smoked sausage, chicken and pork roast in a Jambalaya. All you have to do if brown it down, when its almost done, take it out and cut it up.

[Goooh]

Originally Posted by FF_T_Warren

Boil ducks, andouille, and Tasso down until ducks are ready to debone. Debone ducks and throw away skin/bones. In a black iron make a dark roux, add onions/bell peppers(assorted colors)/garlic. Then add stock with all meat and cook down. Season to taste. Ill take this over seafood gumbo any day. It's incredible. If u have access to John folses after the hunt book it the smoked woodduck gumbo. Just a slight variation to make it easier

I use this recipe and it's the best Gumbo I've eaten, period. I've used fresh deer sausage and grew up with it in Gumbo and it's hard to go wrong! I likes how it looks too when the casing shrinks and you gots the meat hangin out the ends.... You do need some smoked in there too though.

Can't wait to get out of Ghana and into a bowl of Gumbo in sweet home Louisiana!

[bgizzle]

Duck n oyster goes hard. Just gotta remember not to put oyster in too early.

[Bluechip]

Originally Posted by bgizzle

Duck n oyster goes hard. Just gotta remember not to put oyster in too early.

I usually cook this a few times a year. I love the flavor but I sure am flammable the next day. I can clear 'em out of a pit blind lol....

[Big Flounder]

This one got to be good from the duck gods!

http://www.duckcommander.com/command...uck_gumbo.aspx

[swamp snorkler]

Originally Posted by Big Flounder

This one got to be good from the duck gods!

http://www.duckcommander.com/command...uck_gumbo.aspx

7 hours of boiling!