Duck opener is this weekend, and that means it is time to go through the freezer and go to work on last year's birds. And what better way to put to use a bunch of birds than by doing a gumbo? Especially my cousin's recipe.
Here it is, straight from Louisiana:
Ingredients:
2-3 lbs. of cleaned duck breasts. Check for shot (right, honey?)
1 pint chicken stock
1 full stalk of celery
2-3 green peppers
2 large onions
1-2 lbs. andouille sausage
1 cup of flour oil as needed.
Copious amounts of Tony Chachere's Cajun spice.
Chop all vegetables and sausage into small chunks and set aside. Combine flour and oil over medium heat to form a roux. Stir often as this can burn easily. Add oil to flour to gain a consistency and look of a thin peanut butter. Add vegetables to roux and soften them lightly. Move all ingredients to a large stock pot, adding extra water if needed. Bring to a boil, turn down to simmer, cover, and stir throughout the day. Taste often to ensure you have enough Tony's in the mix. After a couple of hours, break down breasts to shred meat. When gumbo has reduced by between 1/3 and 1/2, you should be ready. At this time you can add fresh okra to thicken, but good luck finding that inWisconsin
For my gumbo, I used some duck, goose, and pheasant breast, along with some incredible andouille from Maplewood Meats.
Here is how it all came out:
Here it is, straight from Louisiana:
Ingredients:
2-3 lbs. of cleaned duck breasts. Check for shot (right, honey?)
1 pint chicken stock
1 full stalk of celery
2-3 green peppers
2 large onions
1-2 lbs. andouille sausage
1 cup of flour oil as needed.
Copious amounts of Tony Chachere's Cajun spice.
Chop all vegetables and sausage into small chunks and set aside. Combine flour and oil over medium heat to form a roux. Stir often as this can burn easily. Add oil to flour to gain a consistency and look of a thin peanut butter. Add vegetables to roux and soften them lightly. Move all ingredients to a large stock pot, adding extra water if needed. Bring to a boil, turn down to simmer, cover, and stir throughout the day. Taste often to ensure you have enough Tony's in the mix. After a couple of hours, break down breasts to shred meat. When gumbo has reduced by between 1/3 and 1/2, you should be ready. At this time you can add fresh okra to thicken, but good luck finding that in
For my gumbo, I used some duck, goose, and pheasant breast, along with some incredible andouille from Maplewood Meats.
Here is how it all came out:
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