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| Duck Gumbo |
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| Ingredients |
8 oz Dark Roux
2 Red Bell Peppers, medium dice
2 Green Peppers, medium dice
3 Ribs Celery, medium dice
3 Medium Onions, medium dice
1 Bunch Parsley, chopped fine
2 Bunches Green Onions (Scallion) thinly sliced
1 lb Smoked, Grilled Andouille, cut into 1/4 moons
1/2 C Minced Garlic
1 gal Dark Duck or Chix Stox
1/2 C Pierre Ferrand, Pineau des Charentes
1/4 C Gumbo File'
1 lb Duck Confit |
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| Ingredients For Roux |
1 lb Duck Fat
1 lb All Purpose Flour
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| Method |
| Sweat onions, garlic, peppers and celery together until tender.
Add duck and sausage and then deglaze with the Pineau.
Let reduce by 1/2 add stox and let cook until just to a boil.
Reduce heat and let cook together for about 15-20 minutes.
Add roux and stir in making sure there are no lumps, then add in Gumbo File mixing in to make sure it is all incorporated.
Let cook on low flame for about another hour and turn off flame.
Let stand and season to taste.
Serve with rice. |
| Method For Roux |
| Heat Duck fat up and slowly mix in flour.
Mixture will become thick.
Reduce heat down to low, stirring every few minutes making sure mixture does not burn or stick.
Cook until a deep dark brown color.
Take off heat and put into another container until cool.
Do not refrigerate.
When adding roux to soup it is best if the roux is chilled or at room temperature.
This helps in avoiding lumps. |
| Ingredients For Duck Confit |
3 Whole Ducks, broken down into quarters
1/2 C Salt
5 Whole Bay Leaves
1/4 C Whole Black Peppercorns
1 gal Duck Fat |
| Method |
| Mix up all of the spices together and then rub over the duck meat.
Let marinate for 24 hours.
Place meat into a hotel pan side by side.
Cover duck with the duck fat.
Cover with aluminum foil.
Place into a low oven about 2250 to 2500 F and let cook for about 5 to 8 hours, or until very tender.
If done correctly, meat should last between 6 months to a year in cooler while staying covered with its own fat.
Note: all ingredients must be removed from fat for this to work. |
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