Badgerjacob
Full Fledged Farker
Duck & Andouille Gumbo
Ingredients
1 (4 to 5-pound) duck
1/4 cup vegetable oil
1 cup all-purpose flour
4 teaspoons salt
1/2 teaspoon fresh cracked black pepper
1 1/2 cups small dice onion
3/4 cup small dice green, red and/or yellow bell peppers
2 tablespoons minced garlic
1 (12-ounce) bottle stout beer
6 cups dark chicken stock, or chicken stock or water
2 bay leaves
1/4 teaspoon cayenne pepper
1 1/2 pounds andouille sausage (or other smoked sausage), cut into 1/2-inch rounds
½ cup chopped tasso
1 cup chopped green onions
1/2 cup chopped parsley leaves
Steamed white rice, for serving
Directions
Use a sharp boning or butcher's knife to cut the back on either side of the duck’s spine. Use a rub on the duck and smoke 5 hours. De-bone duck into chunks.
Make the roux with only ¼ cup oil and 1 cup flour. Using a wooden spoon, stir the roux continuously over medium heat until the color of dark chocolate, about 20 to 25 minutes.
Add the onions and peppers and garlic to the roux and stir, gently until the vegetables are slightly wilted, about 4 to 5 minutes.
Pour the beer over the vegetables and stir to incorporate. Add chicken stock, bay leaves, pepper, cayenne pepper and salt.
Add the sausage. Stir the pot well to ensure that the roux and the stock are well blended. Raise the temp to medium-high and bring the gumbo to a boil; then lower to a simmer. Return duck pieces to the pot with tasso, parsley and green onion and cook (skimming any foam and fat that may rise to the surface), for 1 hour and 30 minutes.
Serve over rice.
Click below for video
[ame="https://www.youtube.com/watch?v=VNaDY1fFGBw"]Boathouse smokers gumbeaux duck - YouTube[/ame]
Ingredients
1 (4 to 5-pound) duck
1/4 cup vegetable oil
1 cup all-purpose flour
4 teaspoons salt
1/2 teaspoon fresh cracked black pepper
1 1/2 cups small dice onion
3/4 cup small dice green, red and/or yellow bell peppers
2 tablespoons minced garlic
1 (12-ounce) bottle stout beer
6 cups dark chicken stock, or chicken stock or water
2 bay leaves
1/4 teaspoon cayenne pepper
1 1/2 pounds andouille sausage (or other smoked sausage), cut into 1/2-inch rounds
½ cup chopped tasso
1 cup chopped green onions
1/2 cup chopped parsley leaves
Steamed white rice, for serving
Directions
Use a sharp boning or butcher's knife to cut the back on either side of the duck’s spine. Use a rub on the duck and smoke 5 hours. De-bone duck into chunks.
Make the roux with only ¼ cup oil and 1 cup flour. Using a wooden spoon, stir the roux continuously over medium heat until the color of dark chocolate, about 20 to 25 minutes.
Add the onions and peppers and garlic to the roux and stir, gently until the vegetables are slightly wilted, about 4 to 5 minutes.
Pour the beer over the vegetables and stir to incorporate. Add chicken stock, bay leaves, pepper, cayenne pepper and salt.
Add the sausage. Stir the pot well to ensure that the roux and the stock are well blended. Raise the temp to medium-high and bring the gumbo to a boil; then lower to a simmer. Return duck pieces to the pot with tasso, parsley and green onion and cook (skimming any foam and fat that may rise to the surface), for 1 hour and 30 minutes.
Serve over rice.
Click below for video
[ame="https://www.youtube.com/watch?v=VNaDY1fFGBw"]Boathouse smokers gumbeaux duck - YouTube[/ame]
