"Dave W." wrote in message
...

> I had wild duck a couple of decades ago and it was simply awful. Gamey
> and so tough I almost lost teeth in it.
>
> I'm thinking of using it in Gumbo .... seems safer than trying to roast
> it (which is what I did with the last one). Any tips re. preparation or
> marinades to get shed of the gamey flavor and soften this dead bird up a
> bit?

Gumbo is probably a good choice. I made some duck and andouille gumbo this
past weekend it wasn't too bad. I used store bought duck. With all of the
other flavors in gumbo I wouldn't think that the gaminess of the duck would
be too over powering. I wouldn't marinate it.

I browned the duck (I just used breasts) before making the gumbo and used
the drippings/fat in the roux.

The gumbo I made was a result of reading a bunch of different recipes and
winging it. This recipe below was one of those that read. The gumbo tasted
an awful lot better the second day than it did on the day I made it. Don't
forget to make a nice dark roux.

-Mike

http://foodfest.neworleans.com/rec_inv.php?RESID=333

Ingredients

1 1/4 cup vegetable oil (I used all the duck fat I had and filled out the
rest with veg. oil)

2 cups flour

1 cup chopped green peppers

1 cup chopped onions

1 cup chopped celery

1 1/2 gallons rich chicken stock

1 lb. cooked chicken (of course, I used duck)

1 lb. andouille sausage, sliced

1 tsp. chopped garlic

4 bay leaves

1 tsp. dried thyme

2 Tbs. Louisiana hot sauce

1 Tbs. file powder

1/2 cup chopped green onions





1. In a large, heavy Dutch oven, heat oil over high heat until it almost
begins to smoke. Add flour and stir well to make a roux. Cook, stirring
constantly until roux is a nutty brown color, then lower heat.

2. Add onions, celery, and peppers. Cook in roux for five minutes, until
onions begin to brown.

3. Add chicken stock, garlic, bay leaves, and thyme. Simmer 15-20 minutes.

4. Cut chicken meat and andouille into bite-size pieces and add to pot.
Simmer.another 20 minutes.

5. Add hot sauce and green onions, and adjust seasonings with salt and
pepper as needed. File can be added in the kitchen, or dusted lightly on the
gumbo at the table. Serve with boiled long-grain rice.



Serves about 12.