Cooking Louisiana - Duck and Andouille Gumbo

This Duck and Andouille Gumbo recipe takes some time so I would recommend it be a weekend project for a Sunday meal. Muscovy duck is recommended but Teal, Mallard and even Pouldoo will work just fine. The smoke flavor adds just the right touch.

You must first prepare the ducks. Figure 1 duck and 1 lb. Andouille per four people.

Wild Duck Preparation: Wash ducks well and put in a zipper bag. In 2 cups of milk add 1 tsp. granulated or powdered garlic and 2 tsp. celery salt and stir. Pour into bag. Get as much air out of the bag as you can and seal. Put in the icebox overnight or at least 6 hours. Remove ducks and discard milk. Doing this will help remove the wild flavor of the duck. Season the duck and smoke with mesquite wood. 

Domestic Duck Preparation: Sprinkle creole seasoning and garlic powder all over duck and under skin. Mix 2 tbs. Worcestershire and 1 tsp. liquid smoke and rub the duck down with it. Put in a zipper bag and let marinate in the icebox for a few hours. Remove and smoke with  mesquite wood.

Smoking the Ducks: If you have a smoker follow the instructions and smoke until ducks are tender. On a pit, put the ducks in a shallow pan and just cover the bottom of the pan with water. Loosely cover the pan with foil in a tent sort of fashion. You want to keep the moisture in and also let the smoke in. Be sure to maintain the water in the pan. You may want to use a cheap throw-away aluminum pan since cleaning it after the process will be tough. Smoke the ducks with  mesquite wood away from the fire until tender. 

When you remove the ducks from the pit put about 4 quarts of water to boil with:

2 rough-cut stalks of celery
2 rough-cut carrots
1 small quartered onion. 

When ducks have cooled remove all meat, keep the bones. Cut the larger pieces of duck into bite sized pieces.
Put duck bones in boiling water and simmer for 1 hour. Strain and retain the stock for the gumbo, discard bones and vegetables. Remember you can control the duck taste of the gumbo by adding water or withholding duck stock.

From here on out you can make your favorite gumbo recipe except you want to triple the amount of celery used if you're working with wild game. You would naturally make the proper size gumbo for the number of birds you're cooking. 

Enjoy...

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