Duck, andouille and oyster gumbo

Name: Duck, andouille and oyster gumbo
Prep time: 23 h
Cook time: 5 h
Total time: 28 h
Cuisine: American
Ingredients: • 8 small duck breast; • 1 qt buttermilk; • 1 stick andouille; • 1 pint oysters; • 1-1/2 cp roux; • 3 onions; • 2 green bell peppers; • 3 stalks celery; • 5 cloves garlic; • 2 qt chicken stock; • 3 qt water; • 2 tbs chicken base; • 1 tsp black pepper; • 1 tsp cayenne; • 2 tbs Tonys; • 2 tbs dried Italian herb; • 2 tsp garlic powder; • 3 bay leafs; • 1/2 bunch green onions

15 steps

Prep:23hCook:5h

Can't get no mo Cajun than this. DUCK, ANDOUILLE AND OYSTER GUMBO!!! Perfect balance of Louisiana wild game and seafood mixed together perfectly in one of our favorite dishes. GUMBO !!! Don’t be discouraged if you don’t have access to wild duck a store bought duck would do amazing in this!!

Updated at: Thu, 17 Aug 2023 08:05:43 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories582 kcal (29%)

Total Fat34.7 g (50%)

Carbs29.9 g (11%)

Sugars9.5 g (11%)

Protein37.1 g (74%)

Sodium1556.9 mg (78%)

Fiber1.9 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

8duck breast

small

1 qtbuttermilk

1 linkandouille

1 pintoysters

1 cproux

2 qtchicken stock

3 qtwater

2 Tbschicken base

1 tspblack pepper

1 tspcayenne

2 Tbscreole seasoning

2 Tbsdried Italian herb

2 tspgarlic powder

3bay leafs

0.5 bunchgreen onions

Instructions

Step 1

1. Coat duck breast heavily in salt and let sit for one hour to draw out moisture. Rinse in cold water.

Step 2

2. Soak duck breast for 36 hours in buttermilk. You skip these 2 steps if using tame duck.

Step 3

3. Rinse off duck breast and set on wire rack in fridge to dry out. Season with salt , pepper and cayenne. The idea here is to dry out the outside of the duck as much as possible. This will help the smoke adhere to the meat

Step 4

4. Prepare smoker to 225 and smoke until done. I went 1-1/2 hours

Step 5

5. Small dice all vegetables and mince garlic. Cut andouille.

Step 6

6. In a large heavy pot brown andouille in a little olive oil.

Step 7

7. Once meat is browned add in trinity and cook until onions are translucent.

Step 8

8. Add in roux and cook 3-5 min. Add garlic.

Step 9

9. Add in all liquid and chicken base. Stir until we’ll mixed.

Step 10

10. Start layering seasoning by starting with the above mentioned amounts.

Step 11

11. Cook for a hour and skim any grease that floats to top.

Step 12

12. Add in smoked duck and liquor from oysters. Cook 2 hours. Taste constantly for seasoning adjusting as necessary. Add water or stock as needed to maintain consistency.

Step 13

13. Once satisfied add in oysters and green onions and turn pot off.

Step 14

14. Let sit for 20 min or so then serve.

Step 15

15. Enjoy!

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