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.
must first prepare the ducks. Figure 1 duck and 1 lb. Andouille per
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
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
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.
you remove the ducks from the pit put about 4 quarts of water to boil
rough-cut stalks of celery
2 rough-cut carrots
1 small quartered onion.
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.
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.