Duck Sausage Gumbo Food

CHEF JOHN'S DUCK, SAUSAGE, AND SHRIMP GUMBO

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.

UPPERLINE'S DUCK AND ANDOUILLE GUMBO

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.

DUCK, OYSTER, AND ANDOUILLE GUMBO

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.

DUCK AND SAUSAGE GUMBO WITH BROWN AND WHITE RICE

Steps:

• To prepare the gumbo:
• Prick duck skin all over with tip of a knife. In a heavy skillet brown kielbasa and duck in batches over moderately high heat, transferring as browned to paper towels to drain. Combine kielbasa and duck with broth and water in a 6-gallon kettle and bring to a simmer.
• Pour off all but 1/4 cup fat from skillet. Add flour and cook roux over moderately low heat, stirring constantly, until a shade darker than peanut butter, about 30 minutes. Add onions, celery, and bell peppers and cook, stirring occasionally, until vegetables are crisp-tender. Add vegetable mixture to kettle and stir until roux is dissolved.
• Simmer gumbo, uncovered, 2 hours and let cool completely. Bone duck, discarding skin and bones. Chill gumbo overnight. Gumbo may be made 2 days in advance and kept covered and chilled. Discard fat on surface and reheat gumbo with cayenne, scallions, and salt to taste over moderate heat.
• To prepare the rice:
• To a kettle of boiling salted water add brown rice, stirring, and boil 15 minutes. Drain rice in a large colander and rinse. Put colander over a kettle of boiling water and steam brown rice, covered with a kitchen towel and a lid, until fluffy and dry, about 25 minutes. Cook white rice in same manner, boiling 10 minutes and steaming 15 minutes. In a bowl toss brown and white rice together. Rice may be made 3 days in advance and kept chilled in resealable plastic bags. Steam rice to reheat.
• Serve gumbo over rice.

DUCK GUMBO

Steps:

• Broth:
• To a large stockpot, add the ducks, onions, bell peppers, garlic, bouillon, salt, pepper, bay leaves, and enough water to cover the ducks. Bring to a boil and cook the ducks for about 1 hour, until tender. Remove ducks and pull the breast meat from the bones and chop them into small pieces - use only the breast meat and discard the rest of the bird or save for another use. Strain the broth and save. Set aside the chopped duck breast and broth to use later.
• Roux:
• In a large, deep, black skillet or kettle, fry the bacon. Remove the bacon with a slotted spoon, leaving the grease in the pan. To the hot bacon grease, slowly add the flour, if the mixture is of a paste consistency, add more bacon grease or oil until it's loose and easy to stir. Stirring constantly, flour-grease mixture should cook on medium heat until a dark caramel color is obtained. Add the salt and pepper and stir. As soon as the salt and pepper are stirred into the roux, add the remaining ingredients to make the gumbo.
• To the hot roux, add broth, then the onions, peppers and tomatoes. Add the seasonings. Then add sausage, duck, bacon pieces and okra. Next add the shrimp, cook until shrimp is pink. Finally, add the gumbo file and stir. Let gumbo simmer for about 1 hour. The longer it simmers, the better it gets.
• Serve over white rice with hot French bread

DUCK SAUSAGE

Steps:

• Add all ingredients except for the foie gras into a large bowl. Mix well. Roll out and add the foie gras to the center. Roll into a sausage. Cover using the duck skin for casing. Tie with butcher?s string to secure. Confit the duck sausage by cooking in duck fat in a very slow heat until cooked (about 25 minutes). Take out and roast in a roasting pan, in a preheated 350 degree oven, until golden brown and crispy.
• Wine Suggestion: River Bend, Russian River Valley, Pinot Noir, 1996

DUCK AND ANDOUILLE GUMBO

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.

WILD DUCK GUMBO

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.

DUCK AND SAUSAGE GUMBO

Steps:

• Heat a large pot over medium heat.
• Add 1/2 cup peanut oil and heat until hot.
• Season the duck pieces with salt and pepper and add to the pot.
• Cook, turning and rearranging a few times, until browned on all sides, about 5 minutes.
• Remove the ducks from the pot and set aside; discard the oil in the pot.
• Add the remaining 1/3 cup oil to the pot and heat over medium heat until hot.
• Add the sausage and cook, stirring, until browned, about 2 minutes.
• Scoop out the sausage and set it aside with the duck.
• Sprinkle the flour into the oil and sausage drippings in the pot.
• Whisk to combine.
• Cook, stirring, over very low heat for 5-7 minutes or until it makes a dark roux.
• Add the onion, bell pepper, celery, parsley, and garlic.
• Gradually stir in 1 to 2 cups of the broth to make a smooth sauce.
• Add the thyme, marjoram, and sage.
• Add the duck pieces and sausage, pouring in any of their drippings.
• Add the remaining broth.
• Bring to a boil, decrease the heat to low, and simmer for 2 hours, until the duck is fall-off-the-bone tender.
• Serve over wild rice and sprinkle with chives and hot sauce to taste.