Duck And Oyster Gumbo Recipes

DUCK, OYSTER, AND ANDOUILLE GUMBO

Duck, Oyster, and Andouille Gumbo image

Provided by Food Network

Time 3h5m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

1 cup vegetable oil
1 1/4 cups flour
2 cups diced onion
2 cups diced celery
1 cup diced bell pepper
1/4 cup minced garlic
1 Long Island duck, cut into 6 serving pieces
1 pound andouille sausage, sliced
3 quarts chicken stock
1 pint oysters, liquid reserved
2 cups sliced green onions
1 cup chopped parsley
Salt and cracked black pepper
Hot pepper sauce
Serving suggestion: steamed white rice

Steps:

In a 2-gallon stockpot, heat oil over medium-high heat. Once oil is hot, add flour and, using a wire whisk, stir constantly until roux is golden brown, being careful not to scorch. Should black specks appear, discard and begin again.
Add onions, celery, bell pepper, and garlic, and saute for 3 to 5 minutes, or until vegetables are wilted. Add duck and andouille sausage, blending into vegetable mixture. Add oyster liquid and chicken stock, 1 ladle at a time. Bring to a rolling boil, reduce to simmer and cook approximately 2 hours. When duck is tender, add oysters, and cook an additional 10 minutes. Add green onions and parsley. Season with salt, pepper, and pepper sauce. Serve over steamed white rice.

DUCK AND OYSTER GUMBO

Duck and Oyster Gumbo image

A flavorful and fancy dish for a special occasion.

Provided by Paula Deen

Categories comfort food Family Supper southern

Time 30m

Yield 8

Number Of Ingredients 15

Ingredients

1 (5-lb) duck
3 cups onion, diced, divided
2 cup celery, diced, divided
1 cup carrots, diced
1 cup green bell pepper, diced
1 cup all-purpose flour
1 lb andouille sausage
1 tablespoon garlic, minced
1/4 cup Worcestershire sauce
2 tablespoons Creole seasoning
2 bay leaves
2 cups okra
3 cups oysters
1 quart cooked jasmine rice
1 cup green onions, chopped

Steps:

Preheat oven to 350º.
Liberally season the duck with salt and pepper. Slowly roast in pre-heated oven until most of the fat had rendered out and the skin is nice and crispy, about 1.5-2 hours. Remove the duck from the oven and reserve the fat. Once cool, pick all the meat and skin from the duck, cut into roughly 1-inch pieces, and reserve.
To make the stock, place the duck carcass in 2-gallon pot and add 1 cup onion, 1 cup celery, carrots and bell pepper. Cover with water and bring to a simmer. Let simmer 2 hours, strain, and reserve, yielding about 1 gallon of stock.
To make the roux, in a pot, over low heat, heat 1 cup of reserved duck fat and flour together and allow it to slowly caramelize, about 1-1.5 hours. Stir often and cook slowly over low heat to avoid burning. Roux should look like dark chocolate when finished. Add the remaining onions and the andouille and allow to caramelize further, roughly 5 minutes. Add garlic, Worcestershire, Creole seasoning, bay leaves and okra and simmer for 5 more minutes. Add the reserved stock and duck meat and allow to simmer for an additional hour. Add the oysters and simmer for 5 additional minutes. When finished, serve over rice in a large flat soup bowl and garnish with green onions

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