Bertolli

New Orleans Soups Recipe List

The Bombay Club

830 Conti Street, New Orleans, LA 70112
504-577-2237

Duck Gumbo

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

Ingredients For Roux

1 lb Duck Fat
1 lb All Purpose Flour

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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