My husband killed some ducks and wants me to try to make some duck gumbo but I don't know how......?!
Answers: Help! I need help. Recipe? Please?
Duck Gumbo
4 Duck Breast Fillets
4 Boneless Skinless Chicken Fillets
2 Polish Keilbasa
15-20 (31-40 count) peeled,deveined Shrimp
2 packages of frozen Gumbo Vegetables (This is where I cheat)
2 cans Whole tomatoes
1 whole chopped Onion
1 teaspoon Margarine
1 tablespoon Worcestershire Sauce
Garlic Powder
Garlic Salt
Chili Powder
2 teaspoons Thyme
Black Pepper
Red Pepper
Habenero (or Tobasco) sauce
Salt (optional)
Water
Rice, whole grain
Thaw duck fillets, chicken breast, and shrimp in refrigerator overnight. Soak duck fillets in salt water and ice for 20 minutes- repeat this step at least twice. Cut keilbasa into 3/4" thick slices, chop onion into small sections. Place meat, vegetables, tomatos, margarine, worcestershire sauce, thyme, 1 teaspoon garlic powder, 1 teaspoon chili powder, and 2 dashes of habenero sauce into stock pot or large slow cooker. Bring to a boil for 5 minutes while occasionally stirring, then reduce heat and allow to simmer for one hour. At this point sample a little broth, depending on how spicy you want your gumbo, you add small amounts of chili powder, garlic powder/salt, and pepper(s). Also begin to shred both the chicken and duck using a large spoon cutting with the grain of the meat. Remember to allow gumbo to simmer for a while in between additions of spices. Allow gumbo to cook for 4-6 hours on low heat in order to allow flavors to mix (gumbo is one of those dishes that gets better the longer it cooks and is really good when reheated the next day). Cook rice with a little garlic oil and salt. Do not add rice to the gumbo, simply serve over rice. Serve 8-10.
nfd?
sorry I don't have a recipe, but could you save me a bowl?
Take it to your butch first.
How about making Husband Gumbo instead? For people who choose to eat meat, there are plenty of carcasses at the market, from farms, without having to kill additional animals in the wild. (Sorry, only believe in killing animals if one is literally starving to death. And then, like the Native Americans do, a prayer asking forgiveness should be uttered.... Everyone is welcome to give me 100 thumbs down, because I know you only asked a simple question and did not ask for my opinion on killing game.
DUCK BREAST WITH DRIED CHERRY SAUCE
1/2 cup red wine
1/2 cup lower-sodium chicken broth
1/2 cup dried cherries
1 tablespoon red wine vinegar
1 tablespoon sugar
3 boneless duck breasts
1/2 teaspoon salt
1/4 teaspoon black pepper
1 to 2 tablespoons butter (optional)
1. Preheat oven to 400 degrees; coat a baking dish with cooking spray.
2. Combine red wine, chicken broth, cherries, vinegar and sugar and set aside.
3. With the tip of a sharp knife, score the skin of the breasts to form diamond shapes. Sprinkle the breasts with salt and pepper.
4. Heat a large, nonstick skillet over medium high; add the duck breasts, skin-side down, and cook 4 minutes. Turn and cook another 4 minutes. Transfer to the prepared baking dish and finish cooking the duck in the oven for 10 minutes.
5. Meanwhile, pour off all but 1 tablespoon of the fat in the pan. Reduce the heat to medium and add the liquid mixture. Boil for 8 minutes, or until the sauce is thick and a spoon drawn across the pan makes a line. Remove from heat and swirl in the butter, if desired.
6. Cut duck across into thin slices; fan on plate and top with sauce to serve. Makes 4 servings.
Duck and Sausage Gumbo
1 cup cooking oil
1/2 cup flour
1 cup chopped onion
3 quarts boiling water
1/4 cup green onions
hot sauce to taste
salt and cayenne to taste
2 ducks cut into pieces like a chicken
1/4 cups parsley
1/2 cup green onion tops
2 cloves garlic
1/2 pound sausage(andouille) or your favorite smoked sausage
2 cups cooked rice
In a large pot heat 1/2 cup oil over medium heat..add flour and cook stirring constantly till dark brown....add onions and green onions and cook till tender...add the water and season with hot sauce and salt and red pepper.......season the ducks with salt and pepper...in a skillet heat the remaining oil...over med hi heat...add the duck pieces and fry till brown turning occasionally...add the duck and scrapings to the gumbo pot...cook uncovered over low heat for 2 hours or until meat is tender....add parsley, onion tops, garlic, and sausage...add more water if needed...cook for 20 to 30 more minutes...adjust seasoning...serve over rice in bowls!!!
DUCK GUMBO
Ingredients needed:
4 to 5 pound duck boned and cut into 2-inch pieces
Creole spice
6 ounces lard (that's what they have at duck camps)
About 1 cup flour
1 1/2 cups rough-chopped onions
3/4 cup rough-chopped celery
2 quarts stock or water
3 bay leaves
2 tablespoons chopped garlic
Hot pepper sauce and Worcestershire sauce (preferably Lea & Perrins)
Steamed rice, for serving
3/4 cup rough-chopped green onions, for garnish
Heat a Dutch oven over medium-high heat. Season duck pieces with Creole spice and brown on all sides, in batches, if necessary. Remove duck pieces to a plate, reduce heat to medium, add lard and melt. Stir in flour and cook, whisking, until it becomes a nutty-brown roux, about 15 minutes. Add onions, celery, green pepper and cook, stirring often, until tender. Return duck pieces to pot along with stock, bay leaf and garlic. Bring to a boil, reduce heat to simmering, cover and cook two hours, occasionally skimming excess fat from top of gumbo.
When sauce is thickened and flavors are well-blended, adjust seasonings to taste with hot pepper sauce, Worcestershire sauce, Creole spice, salt and pepper. Serve with steamed rice and green onions.
Yield: 4 to 6 servings