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How About a Duck Recipe?

 
By Brad Wilson - Guest Contributor

One of the most asked questions that I get from people that don't really care to eat ducks or geese is "how do you cook it?"  My answer is short, sweet, and boy does it taste good!  GUMBO!!!  After the jump (that means click on the link that says "MORE"), I will share a recipe that was shared with me and I have perfected.  This stuff will make ya slap yo momma!!!



What you need:
2 lbs. cubed duck meat
1 lb. raw peeled shrimp
1/2 lb. raw cubed fish
1 lb. smoked andouille sausage
1 lb. okra
2 lbs. bacon scraps
1 cup of flour
1 can tomatoes with onions & peppers
1 can tomatoes with chilis and lime
1 can roasted tomatoes
2 onions chopped
2 bell peppers chopped
6 stalks celery sliced
3 cloves of garlic chopped
3 bay leaves
3 Tbsp Worcestershire sauce
1 Tbsp Franks hot sauce
1 tsp dried thyme
1 tsp cayenne pepper
salt
pepper
Tony Chachere Cajun Spice

Fry the bacon scraps until it is nice and crispy then remove. Keep about half to throw in the gumbo.

In half the bacon oil add the flour, 1 tsp salt, 1 tsp black pepper. Cook your roux on medium heat until the flour is browned to your taste. Mine normally takes about 15 minutes. IT IS IMPERATIVE TO CONSTANTLY STIR YOUR ROUX!!!  If not it will burn and ruin your gumbo.

With the leftover bacon grease, sear the fish, shrimp, sausage, and duck meat and set to the side.

Put the roux in big pot and add the shrimp, fish, sausage, onoins, bell peppers, garlic, 1/2 the bacon. Turn up the heat to high and cook and stir for 2-3 minutes.
Put the duck in a pot of water and bring it to a boil. Once it begins to boil, put the shrimp peels in the pot. Cook for 1-2 minutes.

Strain out the shrimp peels and discard of them.

Place the duck and it's water, okra, the 3 cans tomatoes, celery, bay leaves, Worcestershire, Franks, thyme, cayenne pepper, Tony Chahceres to taste in the big pot. Add water to the concoction to make it like a thin soup.

Turn heat down and simmer about 2 hours or until the desired consistancy is reached.
Serve it over white or dirty rice.

I have made this for a number of people and I have yet to find someone that didn't like it.  Be sure to let us know how your next meal turns out when you decide to cook this favorite of mine.

Brad Wilson is an avid outdoorsman targeting waterfowl and saltwater fish and is a guest contributor for the Beretta Blog.  He can be reached on Twitter or YouTube.

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This post and its contents are the views and opinions of the author only, and do not represent those of Beretta.

Make sure you follow Beretta on FacebookTwitter or YouTube

 

This post and its contents are the views and opinions of the author only, and do not necessarily represent Beretta.

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