UPPERLINE'S DUCK AND ANDOUILLE GUMBO
Chefs dating back to Upperline restaurant's opening in New Orleans, in 1982, have contributed to the development of its famous duck-andouille gumbo. Miguel Gabriel, a longtime Upperline "soup chef," has been responsible for the dark-roux brew since 2010. The recipe also works if you substitute chicken stock for duck stock - and buy the roast duck from your local Chinese restaurant.
Provided by Brett Anderson
Categories dinner, soups and stews, main course
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Prepare the roux: In a large Dutch oven, heat the oil over medium-high. (A large stockpot works, but a Dutch oven is ideally shaped for whisking a roux.) Slowly shake the flour over the oil with one hand while whisking with the other hand. Continue to whisk until the roux darkens to a glossy, dark red-brown, 15 to 20 minutes.
- Reduce the heat to medium and stir the onion, celery and bell peppers into the roux to prevent it from burning, about 3 minutes. Stir in the sausage and cook until coated, a few more minutes.
- Gradually add the stock, stirring constantly as you add the liquid. Add the thyme, oregano, bay leaves and garlic and simmer over medium-low, stirring and skimming every 20 minutes, until the flavors have melded, about 2 hours. For a thinner gumbo, add water, as desired (up to 2 cups).
- Stir in the duck meat just before serving and cook until warmed, 3 to 5 minutes. (An extended cook time would turn the meat mushy.) Add the salt and hot sauce to taste. Serve over rice or potato salad.
Nutrition Facts : @context http, Calories 820, UnsaturatedFat 34 grams, Carbohydrate 32 grams, Fat 51 grams, Fiber 3 grams, Protein 57 grams, SaturatedFat 13 grams, Sodium 1661 milligrams, Sugar 8 grams, TransFat 0 grams
DUCK, ANDOUILLE, AND OYSTER GUMBO
Steps:
- Season duck pieces with 1/2 teaspoon salt and 1/4 teaspoon cayenne pepper. In a large heavy pot or Dutch oven over medium heat on stovetop, heat 1/4 cup oil. Add duck pieces and brown, stirring often. Remove duck pieces and set aside.
- To the same pot, add remaining 1 cup oil and flour. Cook for 20 to 25 minutes, stirring constantly, to make a dark brown roux. Add onion and bell pepper. Cook, stirring occasionally, for approximately 5 minutes, or until soft. Add stock. Bring to a boil, and then reduce heat to medium-low. Add duck pieces and 1-1/2 teaspoons salt and 1/2 teaspoon cayenne pepper. Cook, uncovered, stirring occasionally, for approximately 1-1/2 hours.
- Add sausage and simmer for 30 minutes. Skim off any fat that rises to the surface. Add oysters and liquid and simmer for 2 to 3 minutes, or until edges or oysters curl. Remove from heat. Adjust seasonings to taste. Add parsley and serve immediately with steamed rice.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
COMMANDER'S PALACE DUCK, WILD MUSHROOM AND ANDOUILLE FILé GUMBO
This dish was part of a Thanksgiving meal improvised in New Orleans. The recipe includes classic southern Louisiana flavors, like andouille sausage. The filé is important, as it acts as a thickening agent. It is often used as an alternative to okra in gumbos.
Provided by Molly O'Neill
Categories appetizer
Time 2h45m
Yield 24 cups
Number Of Ingredients 19
Steps:
- Combine 1 teaspoon salt, 1 teaspoon pepper and 1/4 cup flour. Heat oil in a large, dry Dutch oven over high heat until smoking, about 5 minutes. Dust duck with flour mixture, shake off excess and sear in the oil 5 minutes until brown on all sides. Remove from pan.
- In the same pan over medium heat, slowly add the 1 cup of sifted flour. Stir constantly, to prevent burning, until mixture is a light-brown color, about 6 to 7 minutes. (If the roux has black flecks in it, it is burned and must be remade.)
- Remove from heat, add the onions and stir well. Lower heat to medium, return the pot to heat and add the celery, stirring for 30 seconds, then the bell peppers, and stir, scraping the sides and bottom of the pot. Add garlic, then all remaining seasoning except file powder. Slowly add the veal stock, continuing to stir.
- Add the duck, sausage and mushrooms. Bring to a boil, stirring constantly, and simmer 2 1/2 hours. Skim off excess fat. Remove duck pieces from the pot and when cool, remove and discard bones and return duck meat to the pot. Return gumbo to boil and vigorously stir in the file powder until dissolved. Add Louisiana-style hot sauce to taste and serve over white rice.
Nutrition Facts : @context http, Calories 372, UnsaturatedFat 20 grams, Carbohydrate 9 grams, Fat 32 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 10 grams, Sodium 457 milligrams, Sugar 2 grams, TransFat 0 grams
DUCK AND ANDOUILLE GUMBO
Duck and Andouille Gumbo, I prefer using wild duck but if that is not available to you store bought duck will work fine. The recipe calls for one duck, that is one large store bought duck. I used wild wood ducks when I made this gumbo originally and due to their small size I ended up using three. Either way, duck makes a really good gumbo. Cooking time includes 90 minutes for the duck stock, 30minutes for the roux and 2 hours for the entire gumbo to cook.
Provided by Gumbo1
Categories Gumbo
Time 5h
Yield 12 serving(s)
Number Of Ingredients 23
Steps:
- DUCK STOCK: Quarter the onion, cut the celery stalks in half and place into a medium stock pot with the three ducks. Cover the ducks and vegetables with two quarts of water, add salt and bring to a low boil for approximately 90 minutes. After cooking, remove the ducks from the stock and put aside to cool. Strain the broth and set aside, this will be the stock for the gumbo. Discard the onion and celery; it was only there for flavor. After the ducks have cooled, pick all meat from the bones and set aside to be added to the gumbo later.
- ROUX and TRINITY: Start the roux by pouring the oil in the bottom of the stock pot or Dutch oven you plan to make your gumbo in and set to medium heat. When the oil is hot enough that a pinch of flour causes it to sizzle like it is frying begin adding the flour to the oil while stirring constantly with a whisk or wooden spoon. The roux requires constant stirring while cooking to prevent it from burning and it may be necessary to reduce the heat during cooking several times to prevent the roux from burning. You will notice the roux slowly beginning to get darker as you stir it with your whisk. The correct shade for a gumbo roux will look like a dark melted chocolate. It could take 30-45 minutes for the roux to reach its desired shade, be sure to keep an eye on the heat during the cooking process so that the roux does not burn. Once the roux has reached its correct shade add the onions, celery and bell peppers (trinity) to the roux, add the garlic and set heat to low. Allow the mixture to simmer for about 10 minutes.
- GUMBO: Add the wine, strained duck stock, duck meat and sausage to the pot with the roux/trinity and set heat to medium. Add all seasonings and remaining ingredients to the pot and stir gently until the roux and stock blend together. When the pot begins to boil reduce heat to low and cook over low heat for 2 hours. The gumbo may look thin when all the ingredients are first added to the pot but it will cook down into a very nice consistency over the next two hours.
- During the cooking process some oil from the roux and fat from the sausage will float to the top. You can use a big gravy spoon or something similar to skim it off the top. It makes for a better finished product.
- Any gumbo is best served over white rice with a big piece of French bread and your favorite beer or wine.
- Enjoy!
Nutrition Facts : Calories 780.7, Fat 65.6, SaturatedFat 19.5, Cholesterol 101.9, Sodium 977.9, Carbohydrate 16.7, Fiber 1.6, Sugar 3, Protein 21.3
DUCK AND ANDOUILLE GUMBO
This is perfect for showcasing what your duck hunter brings home or you may use purchased duck.This is a very traditional Creole gumbo with a wonderful flavor. Originally from an October 1980 issue of Bon Apetit that featured "Creole Cooking at the Source", recipes from Leon Soniat, a New Orleans' native, cooking school teacher and cookbook author.This is a bit time consuming to make, but the taste is worth it!
Provided by Leslie in Texas
Categories Gumbo
Time 3h40m
Yield 8 serving(s)
Number Of Ingredients 22
Steps:
- Combine broth and water in stockpot and bring to a boil.
- Reduce heat and let it simmer while preparing duck.
- Heat oil in heavy large pot.
- Add duck a few pieces at a time and brown well.
- Drain on paper towels while browning remaining pieces.
- Add duck to stockpot.
- Pour about 3/4 cup of the hot oil into heavy medium skillet.
- Make roux by blending in the flour, stirring until a smooth paste is formed.
- Cook ,stirring constantly,until roux is dark coffee-colored brown (this can take up to 30 minutes).
- Carefully stir in some of the hot stock to thin slightly.
- Add celery, onion,and bell pepper and stir constantly until very tender, about 5 minutes;add to stockpot.
- Add sausage to same skillet and brown well; drain off as much excess fat as possible and add sausage to stockpot.
- Keep gumbo at simmering point and add remaining ingredients except hot pepper sauce,green onion and rice and blend well.
- Cover partially and continue simmering until duck is very tender, about 2 1/2 hours.
- Remove from heat and add pepper sauce;blend well.
- Taste for seasoning, adding salt if needed.
- Let stand for 5 minutes.
- Skim off fat, then stir in green onion.
- Ladle gumbo over hot rice and pass additional hot pepper sauce, if desired.
Nutrition Facts : Calories 1864.7, Fat 173.1, SaturatedFat 50.7, Cholesterol 282.9, Sodium 2900.8, Carbohydrate 19.1, Fiber 1.7, Sugar 3.6, Protein 55.9
More about "duck oyster and andouille gumbo recipes"
DUCK, ANDOUILLE AND OYSTER GUMBO RECIPE - CAJUNGROCER.COM
From cajungrocer.com
4/5 (8)Brand Savoie's
DUCK, ANDOUILLE AND OYSTER GUMBO | ANDOUILLE, GUMBO, OYSTERS
From pinterest.com
CHICKEN, ANDOUILLE, AND OYSTER FILé GUMBO - DEEP SOUTH DISH
From deepsouthdish.com
CHEF PAUL PRUDHOMME'S DUCK AND ANDOUILLE DULAC RECIPE - NOLA.COM
From nola.com
DUCK AND ANDOUILLE GUMBO RECIPE BY DAN MYERS - THE DAILY MEAL
From thedailymeal.com
DUCK AND OYSTER GUMBO RECIPE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
SMOKED DUCK AND ANDOUILLE GUMBO - THERESCIPES.INFO
From therecipes.info
DUCK, OYSTER AND ANDOUILLE GUMBO RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
DUCK, OYSTER, AND ANDOUILLE GUMBO RECIPE
From crecipe.com
DUCK AND ANDOUILLE GUMBO - LOUISIANA COOKIN
From louisianacookin.com
DUCK AND OYSTER GUMBO | PAULA DEEN
From pauladeen.com
DUCK, OYSTER, AND ANDOUILLE GUMBO – RECIPES NETWORK
From recipenet.org
DUCK AND OYSTER GUMBO RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
DON’S DUCK & OYSTER GUMBO
From dontheoutdoorsguy.com
DUCK AND OYSTER GUMBO | PAULA DEEN | RECIPE | OYSTERS, GUMBO, …
From pinterest.com
DUCK AND OYSTER GUMBO RECIPE | MYRECIPES
From myrecipes.com
OYSTER, DUCK AND ANDOUILLE GUMBO
From foodreference.com
DUCK AND ANDOUILLE GUMBO : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
DUCK AND ANDOUILLE GUMBO - SOUTHERN CAST IRON
From southerncastiron.com
SMOKED DUCK AND ANDOUILLE GUMBO | LOUISIANA KITCHEN & CULTURE
From louisiana.kitchenandculture.com
DUCK AND ANDOUILLE GUMBO – GARDEN & GUN
From gardenandgun.com
DUCK AND ANDOUILLE GUMBO | ZATARAIN'S - MCCORMICK
From mccormick.com
DUCK AND OYSTER GUMBO RECIPE
From crecipe.com
DUCK AND ANDOUILLE SAUSAGE GUMBO | EMERILS.COM
From emerils.com
JOHN BESH'S DUCK AND OYSTER GUMBO | LOUISIANA KITCHEN & CULTURE
From louisiana.kitchenandculture.com
DUCK AND ANDOUILLE GUMBO RECIPE BY DONALD LINK - THE DAILY MEAL
From thedailymeal.com
ANDOUILLE, CRAB, AND OYSTER GUMBO RECIPE - DELISH
From delish.com
WILD DUCK ANDOUILLE GUMBO - DUCKS UNLIMITED
From ducks.org
DUCK AND ANDOUILLE GUMBO - GEAUX ASK ALICE!
From geauxaskalice.com
DUCK AND ANDOUILLE GUMBO - LOUISIANA COOKIN
From louisianacookin.com
ANDOUILLE SAUSAGE, SHRIMP AND OYSTER GUMBO | COOKSTR.COM
From cookstr.com
ROAST DUCK, OYSTER, AND ANDOUILLE SAUSAGE GUMBO RECIPE | EAT YOUR …
From eatyourbooks.com
DUCK AND ANDOUILLE SAUSAGE GUMBO: COMFORT FOOD WITH A ... - BLUE …
From blue-kitchen.com
DUCK AND ANDOUILLE GUMBO | SAVEUR
From saveur.com
DUCK AND ANDOUILLE SAUSAGE GUMBO - CAJUN COOKING RECIPES
From cajuncookingrecipes.com
DUCK AND ANDOUILLE ETOUFFéE RECIPE - FOOD NEWS
From foodnewsnews.com
DUCK AND OYSTER GUMBO – GARDEN & GUN
From gardenandgun.com
DUCK SHRIMP AND ANDOUILLE GUMBO RECIPE - FOOD NEWS
From foodnewsnews.cc
DUCK, ANDOUILLE AND OYSTER GUMBO RECIPE - CAJUN.COM
From cajun.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love