Smoked Duck and Pheasant Gumbo
A Different Twist on an Old Favorite

Our Southern members don't need any help making duck gumbo-they invented it. But here's a slightly different twist that might appeal to the rest of the country.

Many gumbo recipes are made with chicken and andouille sausage. In this recipe, we replace the andouille with smoked duck, and use pheasant instead of chicken. You can substitute partridge, ruffed grouse or quail for the pheasant (in a pinch, you could also use chicken).

Not only are we messing with the traditional ingredients, we're also changing the usual preparation techniques. So with apologies to our Louisiana readers, here's the recipe:

The Roux

In a total departure from the traditional recipe, we're going to make the roux ahead of time. Melt half a cup of vegetable shortening in a cast-iron skillet over medium-low heat, then stir in _ cup of flour.

Stir constantly until the roux takes on a dark chocolate color, about 20 minutes.

The roux can then be poured into a reusable plastic container and placed in the refrigerator.

The Stock

The stock also can be made ahead of time. Stock can be made from the scraps you might usually discard. This recipe calls for the breast meat from three ducks and two pheasants. The carcasses of the birds after they've been breasted, along with necks, gizzards and anything else you saved from your game will work in the stock. That includes whatever you had left from your Thanksgiving turkey and some chicken legs. Save it all.

To make the stock, place all the frames, gizzards, necks, legs and whatever else in a large roaster pan and put in a 450-degree oven until browned.

Meanwhile, place in a large stockpot:

2 gallons of water
When the meat in the roaster pan is nicely browned, transfer to the stockpot and turn on the burner.

Place the roaster pan on the stovetop over high heat, add a couple cups of water and scrape up all those little caramelized bits off the bottom of the roaster with a wooden spoon. When the water comes to a boil, loosening those bits will be easy.

Pour the dark water from the roasting pan into the stockpot.

Next, add to the stock:

1 onion, chopped
2 carrot, chopped
2 sticks of celery, chopped
12 black peppercorns
1 clove of garlic
1 bay leaf
When the water comes to a boil, reduce the heat to low and simmer for several hours, or until the two gallons of water have reduced to about half a gallon. Carefully skim off any foam that collects on the surface during the first hour. Let the stock cool, then pour through a strainer, discarding the solids. Strain again, this time through a strainer lined with a dish towel, cover and refrigerate.

You should have roughly 8 to 10 cups of stock.

The Gumbo

Now we're ready to make the gumbo. Start by slightly smoking the breasts from three ducks for about 30 to 45 minutes at 190 degrees. This can be done on a grill or in a smoker. You just want to give the meat a smoky flavor, not to cook it.

Next, season the breasts from two pheasants with salt and pepper and roll in flour. Sear the breasts in olive oil until golden brown on both sides.

Place the duck breasts and the pheasant breasts in a small oven roaster and add:

2 cups of the duck-pheasant stock
1 bay leaf
Cover and place in a 275-degree oven for two hours. Braising the meat will make it very flavorful and tender.

After about an hour, sauté in a large pot:

1 large onion, diced
2 stalks of celery, diced
1 green bell pepper, diced
2 cloves of garlic, minced
As the vegetables are cooking, stir in:

Cajun or Creole seasoning to taste
A teaspoon of cayenne
When the vegetables are softened, pour in the stock and bring to a boil. When the stock boils, stir in the refrigerated roux.

Once the gumbo thickens, taste and adjust the seasoning.

Reduce heat to a simmer. When the meat is done, remove from the roaster, adding the braising liquid into the gumbo (discard the bay leaf).

Crumble the meat and add to the gumbo. Simmer for 15 minutes and serve over a bed of white rice. Garnish with a little parsley and some chopped green onions.

http://www.deltawaterfowl.org/waterfowl ... _gumbo.php

I have been looking for around for some duck recipes and thought ya'll might like this one. Looks interesting, I might try it this year

I'll shoot at them and attempt to kill em. You smoke em. I'll attempt to eat em.