COMMENT:
Almost every species of wild game in Louisiana has been used in the creation of gumbo. Since most Cajun men were hunters and trappers, it is not surprising that wild mallard duck and smoked andouille was often used, however, chicken is still the most popular choice. In this case, I am using Long Island duck since it is more accessible to the home cooks on an annual basis.
INGREDIENTS:
- 2 Long Island ducks, smoked and cut into serving pieces
- 1 pint oysters
- 1 pound andouille, sliced
- 1 cup vegetable oil
- 1 1/4 cups flour
- 2 cups onions, chopped
- 2 cups celery, chopped
- 1 cup bell pepper, chopped
- 1/4 cup garlic, diced
- 1 pint oyster liquor
- 3 quarts chicken stock
- 2 cups green onions, sliced
- 1 cup parsley, chopped
- salt to taste
- cracked pepper to taste
- Louisiana Gold Pepper Sauce to taste
METHOD:
In a 2-gallon stock pot, heat oil over medium high heat. Once oil is hot, add flour and, using a wire whisk, stir constantly until roux is golden brown. Do not scorch. Should black specks appear, discard and begin again. Add onions, celery, bell pepper and garlic. Sauté 3 - 5 minutes, or until vegetables are wilted. Add duck and andouille, blending into vegetable mixture. Add oyster liquor and chicken stock, one ladle at a time. Bring to a rolling boil, reduce to simmer and cook approximately 2 hours. When duck is tender, add oysters and cook an additional 10 minutes. Add green onions and parsley. Season to taste using salt, pepper and Louisiana Gold. Serve over steamed white rice. |
