• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Smoked Duck and Andouille Gumbo

  • Recipe Submitted by on

Category: United States

 Ingredients List

  • 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
  • 1.5 c dark roux
  • 1.5 t Creole seasoning blend
  • 1.5 t Worcestershire sauce
  • 1 t salt
  • 2 t Tabasco
  • 3/4 lb andouille, sliced
  • 2 T Kitchen Bouquet (for color)
  • 1 t white pepper
  • 1/4 c green onions, chopped
  • 1/4 c parsley, chopped
  • Smoke the duck, and debone. Make a duck stock with the bones -- cover the
  • bones with 4-1/2 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@iquest.net
  • Posted to MM-Recipes Digest V4 #280 by Jim Kirk on Oct
  • 24, 1997


Recipe via Meal-Master (tm) v8.05

Title: Smoked Duck Stew with Smoked Duck Dumplings
Categories: Preparation, Time :
Yield: 1 Servings

2 tb Olive oil
6 tb Finely chopped onions,; in
1/4 c Small diced potatoes,;
1/4 c Small diced celery
1/4 c Small diced carrots
1/4 c Small diced parsnips
1/4 c Small diced turnips
12 oz Finely chopped smoked duck
-meat,; in all
1/4 c Chopped tomatoes,; peeled
-and seeded
2 tb Finely chopped basil
1 tb Plus 1 teaspoon minced
3 c Duck stock
1 c Red wine
Salt and black pepper
1 lg Egg
1/4 c Beer
1/2 c Flour
1/2 ts Baking powder
2 tb Chopped green onions
Small loaf of crusty bread

In a large pot, heat the olive oil. When the oil is hot, saut_ 4
tablespoons chopped onions, the potatoes, celery, carrots, parsnips, and
turnips and saut_ for 2 minutes. Add the 1 1/2 cups of the duck meat, the
tomatoes, basil, and 1 tablespoon minced garlic. Stir in the stock and red
wine. Season with salt and black pepper. Bring the liquid up to a boil and
reduce to a simmer. Simmer for 20 to 25 minutes. In a mixing bowl, combine
the egg, beer, remaining garlic, 2 tablespoons onions, 1/2 cup duck meat,
flour and baking powder together. Season the batter with salt. Whisk until
smooth. Turn the heat up to high under the stew. When the stew starts to
bubble, place spoonfuls of the dumpling batter into the stew. Cook the stew
covered for 3 minutes or until the dumplings are cooked through..

Yield: 4 servings

Ladle the stew into a large bowl. Arrange the dumplings over the stew.
Garnish with green onions and crusty bread.

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