Post by crockett on Feb 12, 2009 8:18:34 GMT -5
I made one of the 'Dueling Gumbos' from the Fall '08 Delta Waterfowl magazine (the isse with the bluebill drake cupped on the cover). Anyhow, I photographed the recipe in case you dont' have the issue, as well as the process. I give it a 9/10 on the Betty CROCker recipe scale. My only complaint was that there was a fair bit of oil in it (bacon, vegetable oil, sausage) - made it tasty of course but it all floated to the top and I had to skim most of it off when it was done. Other than that - fantastic. The "roux" is not that easy to make. I might see if I can find it in a can/jar for next time.
Recipe
\
Fry up the bacon (doesn't need a pic I know, but really, who can get enough of beautiful bacon!)
Brown the duck breasts (recipe calls for whole ducks, and then you de-bone it later, but I had filleted breasts on-hand so that's what I used). This is 3 blacks and a GWT.
Remove the bacon and duck breasts and then add the oil and flour to 1/2 of the bacon grease and STIR LIKE A SONOFAB*TCH OR IT WILL BURN. I don't have any pics of the final results of the roux because I didn't want to burn it but I never got it the colour of "chocolate" like the recipe calls for - maybe butterscotch, but not chocolate! I could smell the flour starting to burn so I quit while I was ahead. Anyways, it was nice and thick by then.
Add the holy trinity of gumbo (celery, peppers, onions) as well as a whole bunch of parsley, green onions and garlic
Here is where I departed from the recipe because I needed to use the slow cooker - didn't have 3 hours to hang around cooking this. So I put the duck meat, bacon and sausage (the recipe calls for andoille sausage - couldn't find it anywhere but my butcher looked it up and said that it's very close to other spicy sausages just wiht more "smoke" added - he sold me "mergez" sausage as a substitute).
I mixed in a can of tomatoes (I don't know what "rotel" tomatoes in the recipe are - I just used a big can of diced tomato), soy sauce and red wine, then dumped in a 900 ml box of chicken stock, which basically coverall all the meat and veg. Mixed 'er up and set the slow-cooker for 5 hours on high (normally for duck I would have used the low setting, but I had just put raw pork sausage in there, so I wanted it to cook hot for safety). Here is the final product after I skimmed off some of the oil.
It took me about an hour from start to finish to get it into the slow-cooker.
I was TOLD that it took nearly as much time to clean up my mess. Gotta love the "if you cook you don't clean" rule! lol!
We got 6 generous servings out of it (served over a bed of rice) plus what I gave to Take'em, which was a very large serving for one hunter, or for two non-hunters! lol!
Although the wife found the taste of the black ducks a bit strong compared to the smoked duck that I ususally make, what she really liked was the sausage mixed in there so you can vary the proportions of wild game versus sausage that you want to take on your plate. When she made our lunches the next day she scooped more duck into my tupperware and more sausage into hers.
Man - I'm hungry. Is it lunchtime yet?
-Croc
Recipe
\Fry up the bacon (doesn't need a pic I know, but really, who can get enough of beautiful bacon!)
Brown the duck breasts (recipe calls for whole ducks, and then you de-bone it later, but I had filleted breasts on-hand so that's what I used). This is 3 blacks and a GWT.
Remove the bacon and duck breasts and then add the oil and flour to 1/2 of the bacon grease and STIR LIKE A SONOFAB*TCH OR IT WILL BURN. I don't have any pics of the final results of the roux because I didn't want to burn it but I never got it the colour of "chocolate" like the recipe calls for - maybe butterscotch, but not chocolate! I could smell the flour starting to burn so I quit while I was ahead. Anyways, it was nice and thick by then.
Add the holy trinity of gumbo (celery, peppers, onions) as well as a whole bunch of parsley, green onions and garlic
Here is where I departed from the recipe because I needed to use the slow cooker - didn't have 3 hours to hang around cooking this. So I put the duck meat, bacon and sausage (the recipe calls for andoille sausage - couldn't find it anywhere but my butcher looked it up and said that it's very close to other spicy sausages just wiht more "smoke" added - he sold me "mergez" sausage as a substitute).
I mixed in a can of tomatoes (I don't know what "rotel" tomatoes in the recipe are - I just used a big can of diced tomato), soy sauce and red wine, then dumped in a 900 ml box of chicken stock, which basically coverall all the meat and veg. Mixed 'er up and set the slow-cooker for 5 hours on high (normally for duck I would have used the low setting, but I had just put raw pork sausage in there, so I wanted it to cook hot for safety). Here is the final product after I skimmed off some of the oil.
It took me about an hour from start to finish to get it into the slow-cooker.
I was TOLD that it took nearly as much time to clean up my mess. Gotta love the "if you cook you don't clean" rule! lol!
We got 6 generous servings out of it (served over a bed of rice) plus what I gave to Take'em, which was a very large serving for one hunter, or for two non-hunters! lol!
Although the wife found the taste of the black ducks a bit strong compared to the smoked duck that I ususally make, what she really liked was the sausage mixed in there so you can vary the proportions of wild game versus sausage that you want to take on your plate. When she made our lunches the next day she scooped more duck into my tupperware and more sausage into hers.
Man - I'm hungry. Is it lunchtime yet?
-Croc
