Yield: 6 Servings
1 ea 5 pound duckling
2 ea onions, medium dice
2 ea ribs celery, sliced medium 2 ea bell peppers, medium dice
2 T garlic, minced
1½ c dark roux
1½ t Creole seasoning blend
1½ t Worcestershire sauce
1 t salt
2 t Tabasco
¾ lb andouille, sliced
2 T Kitchen Bouquet (for color) 1 t white pepper
¼ c green onions, chopped
¼ c parsley, chopped
Smoke the duck, and debone. Make a duck stock with the bones -- cover the bones with 4-½ quarts water and the end pieces from the onions, celery and bell pepper. Simmer for 2 hours. Strain and reserve the stock. It is preferable to do this a day ahead of time, so that the stock may be refrigerated and defatted.
Place 1 gallon of stock in a gumbo pot and bring to a boil. Add the roux, Creole seasoning, Tabasco, Worcestershire, white pepper, andouille and half of the onion, celery and bell pepper (the "holy trinity"). Simmer for 1 hour.
Add the remaining onion, celery and bell pepper, and 2 cups water. Simmer for 1 hour. (Adding half of the trinity later in cooking helps keep them intact, after the first half gives up all their flavor and texture and disintegrates into the gumbo.)
Dice the duck meat into large chunks, discarding the skin. Add the duck meat, green onions and parsley. Simmer for 15 minutes.
Serve in gumbo bowls over steamed long-grain rice.
This is an incredibly rich and flavorful gumbo, one of the best I've ever had. You can also try it with smoked chicken or turkey, or any other type of poultry. I learned this recipe from Chef Patrick Mould, C.E.C., former chef of the Hub City Diner in Lafayette, Louisiana. Typos By Jim Kirk - captain@...
Posted to MM-Recipes Digest V4 #280 by Jim Kirk <captain@...> on Oct 24, 1997