FoodReference.com  (Since 1999)

RECIPE SECTION - Over 10,000 Recipes

 

Home   |   Articles   |   Food_Trivia   |   Today_in_Food History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food Festival_&_Events

You are here > Home > Recipes

Soups & StewsTurkey, Goose & Duck Soups >  Duck, Smoked & Andouille Gumbo

 

FREE Magazines and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

CULINARY SCHOOLS and
COOKING CLASSES

More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

SMOKED DUCK AND ANDOUILLE GUMBO

Chefs of RodnReel.com
by Mike Lane & Chefs of Rodnreel
Recipe by Bill Healy


Ingredients
• 3 lbs. duck breasts
• Apple juice
• 3 Ibs. smoked andouille sausage
• 1 cup vegetable oil
• 1 cup flour
• 3 tbsp. Kitchen Bouquet™ (optional)
• 3 cups chopped yellow onion
• 3 cups chopped celery
• 1/2 chopped green bell pepper
• Salt
• Pepper
• Cayenne
• 4 tbsp. dried parsley
• 4 bay leaves
• 4 tbsp. crushed garlic
• 2 qt. duck or chicken stock


Directions
Be sure to have all ingredients chopped and ready before making roux. Smoke duck breasts for about 1 hour over mesquite wood and include apple-juice bath inside smoker to keep meat moist. Dice duck and andouille to just larger than size of pea.

For roux, combine oil and flour in heavy pot and heat over medium heat, stirring constantly with metal spoon. Be sure to scrape bottom of pot as you go. You want to continue cooking roux until color of pecan shell. This should take 10-15 minutes and you should attend to roux entire time. You can add Kitchen Bouquet™ to get dark-brown color right at end if you like. Add onion, celery, and bell pepper to stop cooking process. Continue stirring roux for a few minutes to soften vegetables.

Transfer roux to large stockpot. Add remaining ingredients and bring to boil. Lower heat to just below medium and simmer for 3 hours. You can ladle off excess oil that rises to top as gumbo cooks. After 2 hours of simmering, taste gumbo and add more salt, pepper, and/or cayenne to taste.

Serve over hot rice.
 

RELATED RECIPES

  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

 

FoodReference.com Logo

 

Popular Pages