UPPERLINE'S DUCK AND ANDOUILLE GUMBO
Chefs dating back to Upperline restaurant's opening in New Orleans, in 1982, have contributed to the development of its famous duck-andouille gumbo. Miguel Gabriel, a longtime Upperline "soup chef," has been responsible for the dark-roux brew since 2010. The recipe also works if you substitute chicken stock for duck stock - and buy the roast duck from your local Chinese restaurant.
Provided by Brett Anderson
Categories dinner, soups and stews, main course
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Prepare the roux: In a large Dutch oven, heat the oil over medium-high. (A large stockpot works, but a Dutch oven is ideally shaped for whisking a roux.) Slowly shake the flour over the oil with one hand while whisking with the other hand. Continue to whisk until the roux darkens to a glossy, dark red-brown, 15 to 20 minutes.
- Reduce the heat to medium and stir the onion, celery and bell peppers into the roux to prevent it from burning, about 3 minutes. Stir in the sausage and cook until coated, a few more minutes.
- Gradually add the stock, stirring constantly as you add the liquid. Add the thyme, oregano, bay leaves and garlic and simmer over medium-low, stirring and skimming every 20 minutes, until the flavors have melded, about 2 hours. For a thinner gumbo, add water, as desired (up to 2 cups).
- Stir in the duck meat just before serving and cook until warmed, 3 to 5 minutes. (An extended cook time would turn the meat mushy.) Add the salt and hot sauce to taste. Serve over rice or potato salad.
Nutrition Facts : @context http, Calories 820, UnsaturatedFat 34 grams, Carbohydrate 32 grams, Fat 51 grams, Fiber 3 grams, Protein 57 grams, SaturatedFat 13 grams, Sodium 1661 milligrams, Sugar 8 grams, TransFat 0 grams
DUCK AND ANDOUILLE GUMBO
Make and share this Duck and Andouille Gumbo recipe from Food.com.
Provided by gailanng
Categories Gumbo
Time 4h
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°.
- Place duck in a roasting pan and season with salt and pepper.
- Roast until tender, about 1 - 2 hours. If desired, reserve rendered duck fat to make roux. Let duck cool and pick meat off bones. The meat is easier to pick while warm. (Notes: Alternatively, duck may be smoked. Bones may be used to bolster the chicken stock.).
- In a large cast-iron Dutch oven, heat 1/2 cup oil (or reserved duck fat or combination of both) over medium-high heat until almost smoking. Lower flame and add flour. Cook, whisking constantly, until roux turns a deep brown, resembling the color of peanut butter (or even a little darker for a richer flavor), 20 - 30 minutes. Add onion, celery and bell pepper; reduce heat to medium and cook for 5 minutes, stirring frequently. Stir in sausage and cook for 3 minutes; stir in garlic. Whisk in stock, 1 cup at a time; bring to a boil. Reduce heat and simmer for 15 minutes.
- In a small skillet, heat remaining 2 tablespoons oil (or rendered duck fat) over medium-high heat. When oil is hot but not smoking, sear okra and add to pot along with green onion. Add duck meat, Worcestershire, thyme, salt & pepper. Simmer over low heat for at least 1 hour, stirring occasionally.
- Skim off any fat from top. Add parsley. Adjust seasonings with salt, pepper and hot sauce. Serve with hot cooked rice. Garnish with green onion.
Nutrition Facts : Calories 1360.6, Fat 120.5, SaturatedFat 37.8, Cholesterol 209.4, Sodium 1080.5, Carbohydrate 23.8, Fiber 2.4, Sugar 5.5, Protein 43.2
DUCK AND ANDOUILLE GUMBO
This is perfect for showcasing what your duck hunter brings home or you may use purchased duck.This is a very traditional Creole gumbo with a wonderful flavor. Originally from an October 1980 issue of Bon Apetit that featured "Creole Cooking at the Source", recipes from Leon Soniat, a New Orleans' native, cooking school teacher and cookbook author.This is a bit time consuming to make, but the taste is worth it!
Provided by Leslie in Texas
Categories Gumbo
Time 3h40m
Yield 8 serving(s)
Number Of Ingredients 22
Steps:
- Combine broth and water in stockpot and bring to a boil.
- Reduce heat and let it simmer while preparing duck.
- Heat oil in heavy large pot.
- Add duck a few pieces at a time and brown well.
- Drain on paper towels while browning remaining pieces.
- Add duck to stockpot.
- Pour about 3/4 cup of the hot oil into heavy medium skillet.
- Make roux by blending in the flour, stirring until a smooth paste is formed.
- Cook ,stirring constantly,until roux is dark coffee-colored brown (this can take up to 30 minutes).
- Carefully stir in some of the hot stock to thin slightly.
- Add celery, onion,and bell pepper and stir constantly until very tender, about 5 minutes;add to stockpot.
- Add sausage to same skillet and brown well; drain off as much excess fat as possible and add sausage to stockpot.
- Keep gumbo at simmering point and add remaining ingredients except hot pepper sauce,green onion and rice and blend well.
- Cover partially and continue simmering until duck is very tender, about 2 1/2 hours.
- Remove from heat and add pepper sauce;blend well.
- Taste for seasoning, adding salt if needed.
- Let stand for 5 minutes.
- Skim off fat, then stir in green onion.
- Ladle gumbo over hot rice and pass additional hot pepper sauce, if desired.
Nutrition Facts : Calories 1864.7, Fat 173.1, SaturatedFat 50.7, Cholesterol 282.9, Sodium 2900.8, Carbohydrate 19.1, Fiber 1.7, Sugar 3.6, Protein 55.9
DUCK, ANDOUILLE, AND OYSTER GUMBO
Steps:
- Season duck pieces with 1/2 teaspoon salt and 1/4 teaspoon cayenne pepper. In a large heavy pot or Dutch oven over medium heat on stovetop, heat 1/4 cup oil. Add duck pieces and brown, stirring often. Remove duck pieces and set aside.
- To the same pot, add remaining 1 cup oil and flour. Cook for 20 to 25 minutes, stirring constantly, to make a dark brown roux. Add onion and bell pepper. Cook, stirring occasionally, for approximately 5 minutes, or until soft. Add stock. Bring to a boil, and then reduce heat to medium-low. Add duck pieces and 1-1/2 teaspoons salt and 1/2 teaspoon cayenne pepper. Cook, uncovered, stirring occasionally, for approximately 1-1/2 hours.
- Add sausage and simmer for 30 minutes. Skim off any fat that rises to the surface. Add oysters and liquid and simmer for 2 to 3 minutes, or until edges or oysters curl. Remove from heat. Adjust seasonings to taste. Add parsley and serve immediately with steamed rice.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
DUCK AND ANDOUILLE GUMBO
Duck and Andouille Gumbo, I prefer using wild duck but if that is not available to you store bought duck will work fine. The recipe calls for one duck, that is one large store bought duck. I used wild wood ducks when I made this gumbo originally and due to their small size I ended up using three. Either way, duck makes a really good gumbo. Cooking time includes 90 minutes for the duck stock, 30minutes for the roux and 2 hours for the entire gumbo to cook.
Provided by Gumbo1
Categories Gumbo
Time 5h
Yield 12 serving(s)
Number Of Ingredients 23
Steps:
- DUCK STOCK: Quarter the onion, cut the celery stalks in half and place into a medium stock pot with the three ducks. Cover the ducks and vegetables with two quarts of water, add salt and bring to a low boil for approximately 90 minutes. After cooking, remove the ducks from the stock and put aside to cool. Strain the broth and set aside, this will be the stock for the gumbo. Discard the onion and celery; it was only there for flavor. After the ducks have cooled, pick all meat from the bones and set aside to be added to the gumbo later.
- ROUX and TRINITY: Start the roux by pouring the oil in the bottom of the stock pot or Dutch oven you plan to make your gumbo in and set to medium heat. When the oil is hot enough that a pinch of flour causes it to sizzle like it is frying begin adding the flour to the oil while stirring constantly with a whisk or wooden spoon. The roux requires constant stirring while cooking to prevent it from burning and it may be necessary to reduce the heat during cooking several times to prevent the roux from burning. You will notice the roux slowly beginning to get darker as you stir it with your whisk. The correct shade for a gumbo roux will look like a dark melted chocolate. It could take 30-45 minutes for the roux to reach its desired shade, be sure to keep an eye on the heat during the cooking process so that the roux does not burn. Once the roux has reached its correct shade add the onions, celery and bell peppers (trinity) to the roux, add the garlic and set heat to low. Allow the mixture to simmer for about 10 minutes.
- GUMBO: Add the wine, strained duck stock, duck meat and sausage to the pot with the roux/trinity and set heat to medium. Add all seasonings and remaining ingredients to the pot and stir gently until the roux and stock blend together. When the pot begins to boil reduce heat to low and cook over low heat for 2 hours. The gumbo may look thin when all the ingredients are first added to the pot but it will cook down into a very nice consistency over the next two hours.
- During the cooking process some oil from the roux and fat from the sausage will float to the top. You can use a big gravy spoon or something similar to skim it off the top. It makes for a better finished product.
- Any gumbo is best served over white rice with a big piece of French bread and your favorite beer or wine.
- Enjoy!
Nutrition Facts : Calories 780.7, Fat 65.6, SaturatedFat 19.5, Cholesterol 101.9, Sodium 977.9, Carbohydrate 16.7, Fiber 1.6, Sugar 3, Protein 21.3
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