DUCK AND ANDOUILLE SAUSAGE GUMBO
Steps:
- Rinse the duck under cold running water both inside and out. Remove any excess fat at the cavity opening and at the neck. Use a sharp boning or butcher's knife to cut the back on either side of the spine. Remove the spine and reserve for stock. Cut through the breastbone of the duck to give you 2 halves. Cut the legs from each half as well as the first 2 digits of the wings. Set the legs aside, and cut the breasts in half horizontally.
- Season the duck with 2 teaspoons of Essence. Place a large Dutch oven over medium heat for 2 minutes, or until hot. Place the seasoned duck, skin side down in the pan and sear until golden brown, about 7 to 8 minutes. Turn the duck over and sear on the second side as well for an additional 7 to 8 minutes. Remove the duck from the pan and place on a platter while you make the roux.
- Add the vegetable oil to the pan as well as the flour. Using a wooden spoon, stir the roux continuously over medium heat until the color of dark chocolate, about 20 to 25 minutes. Add the onions, celery and peppers and garlic to the roux and stir, gently until the vegetables are slightly wilted, about 4 to 5 minutes. Pour the beer over the vegetables and stir to incorporate. Add the stock/water to the pan with the thyme, bay leaves, Essence, cayenne pepper and the remaining 2 teaspoons of salt. Add the sausage. Stir the pot well to ensure that the roux and the stock are well blended. Raise the heat to medium-high and bring the gumbo to a boil; then lower to a simmer. Return the seared duck pieces to the pan and cook (skimming any foam and fat that may rise to the surface), for 1 hour and 30 minutes. After an hour and a half, remove the duck pieces from the gumbo and place on a platter to cool. Once the duck is cool enough to handle, remove the skin and meat from the bones and add the meat to the gumbo. Discard the skin and bones and re-season the gumbo, if necessary.
- To serve the gumbo, ladle 1 cup into a heated soup bowl with 1/4 cup white rice. Garnish with the green onions and chopped parsley.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
WILD DUCK GUMBO
Our family and friends just love this delightful, rich gumbo - it's such a unique way to serve this wild bird. We like that the meat is tender but not greasy. With all the wonderful spices, this gumbo is a flavorful main dish. -Doris Heath, Bryson City, North Carolina
Provided by Taste of Home
Categories Lunch
Time 2h5m
Yield 16 servings (4 quarts).
Number Of Ingredients 18
Steps:
- In a Dutch oven over medium heat, brown duck in batches in oil. Remove and set aside. Discard all but 2/3 cup drippings. Add flour to drippings; cook and stir over medium heat until brown, 12-14 minutes. Add sausage, onion, green pepper, celery, parsley and garlic. Cook for 10 minutes, stirring occasionally. , Stir in the next eight ingredients. Add duck; bring to a boil. Reduce heat; cover and simmer 60-75 minutes or until duck is tender., Remove duck. Cool. Debone and cut into chunks; return to pan. Simmer 5-10 minutes or until heated through. Remove bay leaves. Serve with rice.
Nutrition Facts : Calories 334 calories, Fat 25g fat (8g saturated fat), Cholesterol 73mg cholesterol, Sodium 584mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 17g protein.
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
CHEF JOHN'S DUCK, SAUSAGE, AND SHRIMP GUMBO
This can be made with hundreds of different combinations of smoked meats, game, poultry, and seafood, and in my opinion, the more the merrier. The procedure is pretty straightforward, although you're talking about a full day's project. Serve in a large soup plate with a scoop of cooked white rice, a sprinkle of green onion, and a pinch of cayenne.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 6h25m
Yield 8
Number Of Ingredients 21
Steps:
- Heat vegetable oil in a skillet over medium heat. Cook duck legs in the hot oil, skin-side down, until duck legs are browned and skillet contains rendered duck fat, about 10 minutes on the skin side. Flip and cook 3 to 4 minutes on the meat side. Remove duck legs from skillet, leaving rendered duck fat in the skillet.
- Whisk 1 cup flour into the duck fat, adding enough vegetable oil to make the flour mixture a thick and smooth roux. Turn heat to medium-low and cook the roux, stirring constantly, until it turns a rich reddish-brown color, about 40 minutes. Whisk 2 more tablespoons flour into roux and cook for 2 minutes.
- Whisk chicken broth into roux, 1 cup at a time, until all broth has been incorporated. Remove roux mixture from heat.
- Brown andouille sausage in a large Dutch oven over medium heat, about 8 minutes; stir in onion, peppers, celery, and 4 green onions, cooking until onion is translucent, about 10 minutes. Stir thyme, bay leaf, black pepper, and cayenne pepper into sausage mixture, followed by diced tomatoes. Stir to combine.
- Place smoked ham hock into the center of the sausage and vegetables. Pour roux mixture over ham hock along with enough water to cover. Place duck legs into mixture. Bring to a simmer, turn heat to low, and cover with a lid set at an angle to let steam out. Simmer slowly, stirring occasionally until duck and ham hock meat are tender, about 4 hours. Skim as much fat as possible off the top as it simmers.
- Remove duck and ham hock to a bowl and let cool. Stir pickled okra into gumbo. Pick meat from duck legs and pork hock and return meat to the gumbo. Simmer gumbo for 45 more minutes.
- Turn heat to medium-high, bring gumbo to a boil, and stir in shrimp and crawfish tails. Cook until shrimp and crawfish tails are bright pink, about 3 minutes. Stir in 1 tablespoon green onion, taste and adjust seasoning, and serve.
Nutrition Facts : Calories 485 calories, Carbohydrate 21.6 g, Cholesterol 221.2 mg, Fat 27.1 g, Fiber 2.7 g, Protein 37 g, SaturatedFat 8.6 g, Sodium 716.7 mg, Sugar 2.3 g
DUCK, OYSTER, AND ANDOUILLE GUMBO
Provided by Food Network
Categories main-dish
Time 3h5m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a 2-gallon stockpot, heat oil over medium-high heat. Once oil is hot, add flour and, using a wire whisk, stir constantly until roux is golden brown, being careful not to scorch. Should black specks appear, discard and begin again.
- Add onions, celery, bell pepper, and garlic, and saute for 3 to 5 minutes, or until vegetables are wilted. Add duck and andouille sausage, blending into vegetable mixture. Add oyster liquid and chicken stock, 1 ladle at a time. Bring to a rolling boil, reduce to simmer and cook approximately 2 hours. When duck is tender, add oysters, and cook an additional 10 minutes. Add green onions and parsley. Season with salt, pepper, and pepper sauce. Serve over steamed white rice.
WILD DUCK GUMBO
Make and share this Wild Duck Gumbo recipe from Food.com.
Provided by Iowahorse
Categories Gumbo
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- In a Dutch oven over medium heat, brown duck in batches in oil.
- Remove and setaside.
- Discard all but 2/3 cup drippings.
- Add flour to drippings; cook and stir over medium heat until brown, 12-14 minutes.
- Add sausage, onion, green pepper, celery, parsley and garlic.
- Cook for 10 minutes, stirring occasionally.
- Add next 8 ingredients; mix well.
- Add duck; bring to a boil.
- Reduce heat; cover and simmer 60-75 minutes or until duck is tender.
- Remove duck.
- Cool.
- Debone and cut into chunks; return to pan.
- Simmer 5-10 minutes or until heated through.
- Remove bay leaves.
- Serve with rice.
Nutrition Facts : Calories 1420.8, Fat 105.1, SaturatedFat 30.2, Cholesterol 293.4, Sodium 2813.7, Carbohydrate 40.2, Fiber 4.8, Sugar 11.3, Protein 77.2
DUCK GUMBO
Provided by Matt Lee And Ted Lee
Categories main course
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 24
Steps:
- Preheat oven to 400 degrees. Combine cayenne, 1/2 teaspoon pepper, 1/2 teaspoon paprika and salt, and sprinkle liberally over duck. Arrange dice of onion, carrot and 1 stalk celery in a roasting pan. Place duck on a rack in pan. Roast 1 1/2 hours.
- Whisk flour and oil together in a heavy- bottomed pot, and simmer over low to moderate heat, whisking constantly, until mixture turns chocolate brown, about 45 minutes. Set aside.
- Remove duck meat from bones, and reserve. Place carcass and bones in a 6-quart stockpot. Pour off all but 2 tablespoons fat from roasting pan. Add broth and 1 quart water to pot, and simmer 1 hour.
- Heat 1 tablespoon duck fat in a large skillet over medium heat. Add peppers, remaining celery, garlic, carrot, scallions, parsley, lemon juice, remaining paprika, allspice, remaining pepper, oregano, thyme and bay leaves. Saute until soft, about 8 minutes. Stir in tomato paste.
- Strain stock into a large pot, and add water to make 12 cups liquid. Bring to a boil, and vigorously whisk in roux a spoonful at a time until liquid thickens. Add vegetable mixture. Simmer 30 minutes.
- Wipe the large skillet, and heat remaining duck fat over low heat. Fry okra gently for 15 to 20 minutes, turning often to avoid scorching. Add to pot with duck meat, and simmer 20 minutes. Serve over rice.
Nutrition Facts : @context http, Calories 1115, UnsaturatedFat 63 grams, Carbohydrate 27 grams, Fat 97 grams, Fiber 4 grams, Protein 33 grams, SaturatedFat 29 grams, Sodium 800 milligrams, Sugar 9 grams, TransFat 0 grams
SMOKED DUCK AND ANDOUILLE GUMBO
Steps:
- Preheat the oven to 350°F. Place the duck in a roasting pan and season with salt and pepper. Roast the legs for about 1 hour (the whole duck for about 2 hours), until tender. If desired, save the rendered fat to make the roux. Let the duck cool and pick the meat off the bones.
- Heat the 1/2 cup oil (or duck fat) in a large, heavy-bottomed Dutch oven or cast-iron pot over medium-high heat until almost smoking. Add the flour and whisk constantly until the roux turns a deep brown resembling the color of peanut butter (or even a little darker, for a richer flavor), 10-12 minutes. Add the onions, peppers, and celery, reduce the heat to medium, and cook, stirring, for 5 minutes. Stir in the sausage and cook 3 more minutes. Then add the garlic and whisk in the stock, 1 cup at a time. Bring to a boil, reduce the heat, and simmer for 15 minutes.
- Heat 2 tablespoons vegetable oil in a small skillet over medium-high heat. When the oil is hot but not smoking, sear the okra and add to the pot, along with 1/2 cup scallions. Add the thyme, optional filé powder, Worcestershire sauce, Bouquet Garni, hot sauce to taste, the reserved duck meat, and a little salt. Simmer over low heat, stirring from time to time, for at least 1 hour. Skim off any fat from the top. Season with salt, pepper, and hot sauce and serve hot, with or without rice. Garnish with the reserved scallions.
More about "duck gumbo food"
SMOKED DUCK AND SAUSAGE GUMBO WITH …
From foodfidelity.com
SMOKED DUCK GUMBO | SAVEUR
From saveur.com
BEST DUCK GUMBO RECIPE - HOW TO MAKE ALL …
From food52.com
DUCK AND ANDOUILLE GUMBO - LOUISIANA COOKIN
From louisianacookin.com
DUCK GUMBO WITH ANDOUILLE SAUSAGE - BURRATA AND BUBBLES
From burrataandbubbles.com
Ratings 77Category Soups And StewsCuisine Cajun And CreoleTotal Time 3 hrs 50 mins
WHERE TO BUY - FROMM FAMILY FOODS
From frommfamily.com
DUCK AND ANDOUILLE GUMBO - SOUTHERN CAST IRON
From southerncastiron.com
DUCK GUMBO - GRIFFITH FOODS
From griffithfoods.com
HOME [WWW.FAANGTHAI.COM]
DUCK GUMBO RECIPE
From cajun.com
DUCK GUMBO | EMERILS.COM
From emerils.com
THE 5 BEST CHINESE RESTAURANTS IN WARRENTON (UPDATED 2023)
From tripadvisor.com
THE TOWN DUCK (WARRENTON) - ALL YOU NEED TO KNOW BEFORE YOU GO
From tripadvisor.com
DUCK AND ANDOUILLE GUMBO RECIPE | SAVEUR
From saveur.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search