In article <QDOHd.82814$Jk5.65262@lakeread01>,
"Mike Pearce" > wrote:

> "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.
>
All right! I got the duck and I got the andouille and I only wish I had
picked up some tasso when we drove up through Louisiana last week. But
it was a Sunday and I think the grocery folks were at Mass (those
Catholics!).

> 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.
>
Oh, yeah. My roux is dark brown. Like beef gravy. Takes me a half hour
to 45 min to get it there. If distracted, I burn it and have to start
from scratch.

> 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.
>
Sounds great and very close to my standard Gumbo ... except for the lack
of Okra. I always put Okra in Gumbo .... but I'm an old German. What
do I know?

Thanks Mike!

Dave W.

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Living in the Ozarks
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