RECIPE: Smoked Duck Gumbo

Check out this recipe from ambassador Victoria Loomis!

Smoked Duck Stock for Duck Gumbo:

• 4-6 whole ducks (insides removed, and cleaned thoroughly.
• 2 tablespoons of salt.
• 1/4 cup Poulet epices (spiceology)
• Olive oil
• 1 qt. Chicken stock
• Enough water to cover the remainder of duck carcasses.
• 3 carrots (cut into large chunks)
• 1 large onion (cut into large chunks)
• 6 ribs celery (cut into large chunks)
• 3-4 Bay leaves
• Fresh thyme sprigs
• Smidgen of salt 

Procedure:

1. coat each duck lightly with olive oil. Rub all seasonings on them. Smoke on Traeger at 225° for up to four hours.
2. Removed from smoker, let cool. Pick meat off of the ducks.
3. Add the duck carcasses to stock pot along with all vegetables, water, stock, and seasonings. Let simmer for 3-4 hours.
4. Strain and set aside. 

For the gumbo:

• 1 large onion (chopped)
• 4 ribs of celery (chopped)
• 2 cups bell pepper (chopped, red and green)
• 2 tbsp minced garlic
• 2 cups okra (sliced)
• Olive oil
  
• 1/2 stick whole butter 
• 1/4 c flour
• Smoked duck from ducks used for stock
• 1/2 lb  andouille sausage (sliced and par cooked)
• Or even add shrimp (raw, peeled, and deveined)
• Salt 
• Chef Paul Prudhomme’s Blackening seasoning

Procedure:

1. Cook down vegetables in butter and brown sausage all together in large pot, remove from pot and set aside. 
2. In the same pot make your roux. A general rule of thumb is roux usually a 1:1 fat to flour ratio. If you like a thicker gumbo, go ahead and make yourself a little more roux than what is called for here. Cook it low and slow, continually stirring,  until it reaches a dark brown. 
3. Add your cooked vegetables back to pot with the roux, and season. Add sausage and duck, stir well. Lastly add duck stock, season, taste, and let simmer. 

Notes:

• If you want to add shrimp, add it about 30 minutes prior to serving. Same goes for okra. 
• If you find that it needs more liquid add chicken stock.
• Top it with your favorite potato salad.