Cut-um
01-04-2001, 11:58 PM
Goose or Duck Gumbo
2 ducks or 1 goose (cut up) - if breasts only triple
1 lb smoked sausage
2 16oz cans of chicken stock
1 cup good white wine
2 onions
1 bell pepper
3 stalks of celery
6 seeded chopped jalapenos
2 bay leaves
1 cup green onions
½ cup parsley
1 cup flour
1 cup bacon fat or oil
salt, Flock Finisher, cayenne, Tabasco, Lea & Perrins to taste before serving
First make a roux with the bacon fat and the flour. This is the most important part of the gumbo and takes time. It’s also the most difficult because it’s time consuming and tedious. To make a roux, heat bacon fat in a large stockpot on low to medium heat and add flour slowly. Stir constantly, I mean CONSTANTLY!!!, until the color of dark chocolate. If the flour burns, throw it out and start over. This is going to take time, about an hour or three beers. That’s why some people call it a “three beer roux”. The kitchen will smoke up a little but that’s ok just open the window. You’re browning the flour. Just don’t burn it!!! The whole idea of browning the flour is to give it a bitter nutty flavor.
Remove roux from heat and add the chopped onions, bell pepper, and celery to the hot roux. It’s kinda scary but continue to stir. Place the roux/vegetable mixture back on the fire and cook for five minutes on low heat. Add chicken stock slowly stirring so the roux doesn’t lump. Add duck or goose meat, some people like to brown the meat before adding it but I think it’s an unnecessary step. Add bay leaves, jalapenos, and wine and add water to cover meat. Simmer uncovered on low heat till the meat just starts to fall off the bones. Add water as necessary but you want somewhat thick gravy. Add the sausage, green onions and parsley and cook for another 20 minutes. Season to taste with salt, cayenne, Tabasco, Lea & Perrins and Flock Finisher (Hey Cliff, how do you like the spam…hehe…). Cook for another 10 minutes and check seasoning. Serve over steamed rice with hot French Bread. Me personally, I like corn bread !!!
This is the basics and you can put anything in a gumbo that you feel like. I save the gizzards and toss them in with some Tasso (smoked seasoned ham). Hell, I’ll even go so far as tossing oysters in the last few minutes of cooking. If you do this, throw in the oyster water. If you like more onions then add them. Hell, what ever makes you happy!!! Don’t let the roux fool you; it’s not that hard. Just remember to stir constantly… Hope you enjoy it!!! :TT:
2 ducks or 1 goose (cut up) - if breasts only triple
1 lb smoked sausage
2 16oz cans of chicken stock
1 cup good white wine
2 onions
1 bell pepper
3 stalks of celery
6 seeded chopped jalapenos
2 bay leaves
1 cup green onions
½ cup parsley
1 cup flour
1 cup bacon fat or oil
salt, Flock Finisher, cayenne, Tabasco, Lea & Perrins to taste before serving
First make a roux with the bacon fat and the flour. This is the most important part of the gumbo and takes time. It’s also the most difficult because it’s time consuming and tedious. To make a roux, heat bacon fat in a large stockpot on low to medium heat and add flour slowly. Stir constantly, I mean CONSTANTLY!!!, until the color of dark chocolate. If the flour burns, throw it out and start over. This is going to take time, about an hour or three beers. That’s why some people call it a “three beer roux”. The kitchen will smoke up a little but that’s ok just open the window. You’re browning the flour. Just don’t burn it!!! The whole idea of browning the flour is to give it a bitter nutty flavor.
Remove roux from heat and add the chopped onions, bell pepper, and celery to the hot roux. It’s kinda scary but continue to stir. Place the roux/vegetable mixture back on the fire and cook for five minutes on low heat. Add chicken stock slowly stirring so the roux doesn’t lump. Add duck or goose meat, some people like to brown the meat before adding it but I think it’s an unnecessary step. Add bay leaves, jalapenos, and wine and add water to cover meat. Simmer uncovered on low heat till the meat just starts to fall off the bones. Add water as necessary but you want somewhat thick gravy. Add the sausage, green onions and parsley and cook for another 20 minutes. Season to taste with salt, cayenne, Tabasco, Lea & Perrins and Flock Finisher (Hey Cliff, how do you like the spam…hehe…). Cook for another 10 minutes and check seasoning. Serve over steamed rice with hot French Bread. Me personally, I like corn bread !!!
This is the basics and you can put anything in a gumbo that you feel like. I save the gizzards and toss them in with some Tasso (smoked seasoned ham). Hell, I’ll even go so far as tossing oysters in the last few minutes of cooking. If you do this, throw in the oyster water. If you like more onions then add them. Hell, what ever makes you happy!!! Don’t let the roux fool you; it’s not that hard. Just remember to stir constantly… Hope you enjoy it!!! :TT: