DUCK AND ANDOUILLE SAUSAGE GUMBO
Steps:
- Rinse the duck under cold running water both inside and out. Remove any excess fat at the cavity opening and at the neck. Use a sharp boning or butcher's knife to cut the back on either side of the spine. Remove the spine and reserve for stock. Cut through the breastbone of the duck to give you 2 halves. Cut the legs from each half as well as the first 2 digits of the wings. Set the legs aside, and cut the breasts in half horizontally.
- Season the duck with 2 teaspoons of Essence. Place a large Dutch oven over medium heat for 2 minutes, or until hot. Place the seasoned duck, skin side down in the pan and sear until golden brown, about 7 to 8 minutes. Turn the duck over and sear on the second side as well for an additional 7 to 8 minutes. Remove the duck from the pan and place on a platter while you make the roux.
- Add the vegetable oil to the pan as well as the flour. Using a wooden spoon, stir the roux continuously over medium heat until the color of dark chocolate, about 20 to 25 minutes. Add the onions, celery and peppers and garlic to the roux and stir, gently until the vegetables are slightly wilted, about 4 to 5 minutes. Pour the beer over the vegetables and stir to incorporate. Add the stock/water to the pan with the thyme, bay leaves, Essence, cayenne pepper and the remaining 2 teaspoons of salt. Add the sausage. Stir the pot well to ensure that the roux and the stock are well blended. Raise the heat to medium-high and bring the gumbo to a boil; then lower to a simmer. Return the seared duck pieces to the pan and cook (skimming any foam and fat that may rise to the surface), for 1 hour and 30 minutes. After an hour and a half, remove the duck pieces from the gumbo and place on a platter to cool. Once the duck is cool enough to handle, remove the skin and meat from the bones and add the meat to the gumbo. Discard the skin and bones and re-season the gumbo, if necessary.
- To serve the gumbo, ladle 1 cup into a heated soup bowl with 1/4 cup white rice. Garnish with the green onions and chopped parsley.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
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
CHEF JOHN'S DUCK, SAUSAGE, AND SHRIMP GUMBO
This can be made with hundreds of different combinations of smoked meats, game, poultry, and seafood, and in my opinion, the more the merrier. The procedure is pretty straightforward, although you're talking about a full day's project. Serve in a large soup plate with a scoop of cooked white rice, a sprinkle of green onion, and a pinch of cayenne.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 6h25m
Yield 8
Number Of Ingredients 21
Steps:
- Heat vegetable oil in a skillet over medium heat. Cook duck legs in the hot oil, skin-side down, until duck legs are browned and skillet contains rendered duck fat, about 10 minutes on the skin side. Flip and cook 3 to 4 minutes on the meat side. Remove duck legs from skillet, leaving rendered duck fat in the skillet.
- Whisk 1 cup flour into the duck fat, adding enough vegetable oil to make the flour mixture a thick and smooth roux. Turn heat to medium-low and cook the roux, stirring constantly, until it turns a rich reddish-brown color, about 40 minutes. Whisk 2 more tablespoons flour into roux and cook for 2 minutes.
- Whisk chicken broth into roux, 1 cup at a time, until all broth has been incorporated. Remove roux mixture from heat.
- Brown andouille sausage in a large Dutch oven over medium heat, about 8 minutes; stir in onion, peppers, celery, and 4 green onions, cooking until onion is translucent, about 10 minutes. Stir thyme, bay leaf, black pepper, and cayenne pepper into sausage mixture, followed by diced tomatoes. Stir to combine.
- Place smoked ham hock into the center of the sausage and vegetables. Pour roux mixture over ham hock along with enough water to cover. Place duck legs into mixture. Bring to a simmer, turn heat to low, and cover with a lid set at an angle to let steam out. Simmer slowly, stirring occasionally until duck and ham hock meat are tender, about 4 hours. Skim as much fat as possible off the top as it simmers.
- Remove duck and ham hock to a bowl and let cool. Stir pickled okra into gumbo. Pick meat from duck legs and pork hock and return meat to the gumbo. Simmer gumbo for 45 more minutes.
- Turn heat to medium-high, bring gumbo to a boil, and stir in shrimp and crawfish tails. Cook until shrimp and crawfish tails are bright pink, about 3 minutes. Stir in 1 tablespoon green onion, taste and adjust seasoning, and serve.
Nutrition Facts : Calories 485 calories, Carbohydrate 21.6 g, Cholesterol 221.2 mg, Fat 27.1 g, Fiber 2.7 g, Protein 37 g, SaturatedFat 8.6 g, Sodium 716.7 mg, Sugar 2.3 g
SMOKED DUCK AND ANDOUILLE GUMBO
Steps:
- Preheat the oven to 350°F. Place the duck in a roasting pan and season with salt and pepper. Roast the legs for about 1 hour (the whole duck for about 2 hours), until tender. If desired, save the rendered fat to make the roux. Let the duck cool and pick the meat off the bones.
- Heat the 1/2 cup oil (or duck fat) in a large, heavy-bottomed Dutch oven or cast-iron pot over medium-high heat until almost smoking. Add the flour and whisk constantly until the roux turns a deep brown resembling the color of peanut butter (or even a little darker, for a richer flavor), 10-12 minutes. Add the onions, peppers, and celery, reduce the heat to medium, and cook, stirring, for 5 minutes. Stir in the sausage and cook 3 more minutes. Then add the garlic and whisk in the stock, 1 cup at a time. Bring to a boil, reduce the heat, and simmer for 15 minutes.
- Heat 2 tablespoons vegetable oil in a small skillet over medium-high heat. When the oil is hot but not smoking, sear the okra and add to the pot, along with 1/2 cup scallions. Add the thyme, optional filé powder, Worcestershire sauce, Bouquet Garni, hot sauce to taste, the reserved duck meat, and a little salt. Simmer over low heat, stirring from time to time, for at least 1 hour. Skim off any fat from the top. Season with salt, pepper, and hot sauce and serve hot, with or without rice. Garnish with the reserved scallions.
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
DUCK AND ANDOUILLE GUMBO
Make and share this Duck and Andouille Gumbo recipe from Food.com.
Provided by gailanng
Categories Gumbo
Time 4h
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°.
- Place duck in a roasting pan and season with salt and pepper.
- Roast until tender, about 1 - 2 hours. If desired, reserve rendered duck fat to make roux. Let duck cool and pick meat off bones. The meat is easier to pick while warm. (Notes: Alternatively, duck may be smoked. Bones may be used to bolster the chicken stock.).
- In a large cast-iron Dutch oven, heat 1/2 cup oil (or reserved duck fat or combination of both) over medium-high heat until almost smoking. Lower flame and add flour. Cook, whisking constantly, until roux turns a deep brown, resembling the color of peanut butter (or even a little darker for a richer flavor), 20 - 30 minutes. Add onion, celery and bell pepper; reduce heat to medium and cook for 5 minutes, stirring frequently. Stir in sausage and cook for 3 minutes; stir in garlic. Whisk in stock, 1 cup at a time; bring to a boil. Reduce heat and simmer for 15 minutes.
- In a small skillet, heat remaining 2 tablespoons oil (or rendered duck fat) over medium-high heat. When oil is hot but not smoking, sear okra and add to pot along with green onion. Add duck meat, Worcestershire, thyme, salt & pepper. Simmer over low heat for at least 1 hour, stirring occasionally.
- Skim off any fat from top. Add parsley. Adjust seasonings with salt, pepper and hot sauce. Serve with hot cooked rice. Garnish with green onion.
Nutrition Facts : Calories 1360.6, Fat 120.5, SaturatedFat 37.8, Cholesterol 209.4, Sodium 1080.5, Carbohydrate 23.8, Fiber 2.4, Sugar 5.5, Protein 43.2
More about "smoked duck and andouille gumbo recipes"
SMOKED DUCK AND ANDOUILLE GUMBO | THE LOCAL PALATE
From thelocalpalate.com
Category Main Course, SoupsEstimated Reading Time 50 secs
CHARLEY G’S SMOKED DUCK AND ANDOUILLE …
From epicurean-traveler.com
DUCK AND ANDOUILLE GUMBO - LOUISIANA COOKIN
From louisianacookin.com
SMOKED DUCK GUMBO | SAVEUR
From saveur.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
SMOKED DUCK & ANDOUILLE GUMBO RECIPE - LOUISIANA’S …
From lacajunbayou.com
SMOKED DUCK AND ANDOUILLE GUMBO | LOUISIANA KITCHEN
From louisiana.kitchenandculture.com
DUCK AND ANDOUILLE GUMBO - SOUTHERN CAST IRON
From southerncastiron.com
SMOKED TURKEY-AND-ANDOUILLE GUMBO RECIPE
From southernliving.com
DUCK AND ANDOUILLE GUMBO | SAVEUR
From saveur.com
SMOKED DUCK AND ANDOUILLE GUMBO - BIGOVEN.COM
From bigoven.com
SMOKED DUCK GUMBO | DUCK RECIPES, GUMBO RECIPE, RECIPES
From pinterest.ca
SMOKED DUCK & ANDOUILLE GUMBO RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SMOKED CHICKEN AND DUCK CAJUN GUMBO WITH ANDOUILLE SAUSAGE …
From thefeedfeed.com
DUCK AND ANDOUILLE SAUSAGE GUMBO - CAJUN COOKING RECIPES
From cajuncookingrecipes.com
WILD DUCK ANDOUILLE GUMBO - DUCKS UNLIMITED
From ducks.org
RECIPE: SMOKED DUCK AND ANDOUILLE GUMBO
From mealsteps.com
SMOKED DUCK GUMBO RECIPE - CULVER DUCK
From culverduck.com
SMOKED DUCK AND SAUSAGE GUMBO WITH OVEN BAKED ROUX
From foodfidelity.com
SMOKED DUCK AND ANDOUILLE GUMBO RECIPE - DUCK SOUPS & STEWS
From foodreference.com
SMOKED DUCK AND ANDOUILLE GUMBO | THE VIRTUAL WEBER BULLETIN …
From tvwbb.com
SMOKED DUCK AND ANDOUILLE GUMBO FOR MARDI GRAS - PIEDMONT …
From piedmontgrocery.com
SMOKED DUCK AND ANDOUILLE GUMBO | WHEN FOOD WORKS
From whenfoodworks.com
SMOKED DUCK AND ANDOUILLE GUMBO RECIPE | GUMBO RECIPE, …
From pinterest.ca
DUCK GUMBO RECIPE - THERESCIPES.INFO
From therecipes.info
DUCK AND ANDOUILLE GUMBO – GARDEN & GUN
From gardenandgun.com
SMOKED DUCK AND ANDOUILLE GUMBO - PLAIN.RECIPES
From plain.recipes
SMOKED DUCK AND ANDOUILLE GUMBO
From gumbopages.com
SMOKED DUCK AND ANDOUILLE GUMBO RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SMOKED DUCK AND ANDOUILLE GUMBO | THE LOCAL PALATE | RECIPE
From pinterest.com
ASTRAY RECIPES: SMOKED DUCK AND ANDOUILLE GUMBO
From astray.com
SMOKED DUCK AND ANDOUILLE GUMBO RECIPES ALL YOU NEED …
From stevehacks.com
DUCK AND ANDOUILLE SAUSAGE GUMBO | EMERILS.COM
From emerils.com
DUCK & ANDOUILLE GUMBO – LOST RECIPES FOUND
From lostrecipesfound.com
DUCK SAUSAGE RECIPES - THERESCIPES.INFO
From therecipes.info
SMOKED DUCK & ANDOUILLE GUMBO RECIPE - LACAJUNBAYOU.COM
From lacajunbayou.com
CHICKEN, DUCK, AND SMOKED SAUSAGE GUMBO - PLAIN.RECIPES
From plain.recipes
SMOKED DUCK AND ANDOUILLE GUMBO RECIPE - COOKEATSHARE
From cookeatshare.com
DUCK GUMBO WITH ANDOUILLE SAUSAGE - BURRATA AND BUBBLES
From burrataandbubbles.com
SMOKED DUCK AND ANDOUILLE GUMBO RECIPE — PIEMDONT GROCERY
From piedmontgrocery.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