Upperlines Duck And Andouille Gumbo Recipes

UPPERLINE'S DUCK AND ANDOUILLE GUMBO

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.

DUCK, OYSTER, AND ANDOUILLE GUMBO

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 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.

DUCK AND ANDOUILLE GUMBO

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!

DUCK AND ANDOUILLE GUMBO

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.