I haven't made smoked duck and andouille gumbo for awhile but finally found the time for it.
Slathered the duck in butter and sprinkled with smoked salt and cracked black pepper...
into the BPS drum at 325F...
I saved the duck fat and the drippings....the duck smelled sooooo good. :)
it was hard to not eat it all but I wanted to save some for the gumbo...
I cooled the duck, removed the meat from the bone and made a stock with the bones and trimmings..
made my roux using 3/4 cup of the duck fat and 3/4 cup of flour...
the onions, minced garlic, celery, peppers and parsley...
I used 6 cups of the smoked duck stock...
It came out pretty tasty...
The hint of smoke in the duck was really nice. I liked it even better the next day. :)
I need to make this more often!
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6 comments:
Sounds excellent!
That is a ton of work - but so worth it! I have made that several times when someone blessed me with some wild ducks. Makes me wish I duck hunted! Yummy.
Smoked duck stock sounds like something that could be bottled and sold in bars. :) That plate looks and sounds delicious. Well done!
Linda Thank you! Nice to see ya. :)
Donna thank you! I like your profile pic.... One of my favorite things to do too. :)
Thanks for stopping by, it's nice to meet you!
Hahahaaa Chris, Thanks for the laugh. I needed that! :)
Thanks for the kind comment too. It was kind of tasty!
Hope you have a great weekend. :)
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