OLD FASHIONED WILD DUCK/GOOSE GUMBO
This is a gumbo made without a roux - I had to learn how to make this for my first hubby because that's how his mom made it! It took me a few tries to get it to brown enough, but, once I learned the secret (a good, heavy pot!) my gumbo by far surpassed hers. If you use wild goose you have to let it simmer a long time (2 to 4 hours) and keep the liquid level up. Ducks, depending on size, will get tender in 1 to 2 hours It's some trouble, but worth the effort.
Provided by Cajun Cooker
Categories Gumbo
Time 3h30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cut up the duck or goose and season with salt and pepper.
- Pour cooking oil into large black iron pot or any other heavy cooking pot. Heat oil and add cut up duck or goose.
- Brown all sides of meat, gradually adding small amounts of water to keep it from burning. Keep browning it until you get a good dark crust on the bottom and sides of the pot.
- When it's browned enough, remove the meat and pour off any excess oil left in pot. Return meat to pot and add enough water to cover the meat.
- Cut up the sausage into thick slices and add it to the pot.
- Add all of the chopped vegetables and additional salt and pepper. You can also use optional seasonings, like 'Tony Chachere's' or 'Slap Ya Mama' if you can get your hands on it.
- Simmer until the meat is tender - this is the key. Ducks will tenderize alot quicker than geese will. I have simmered geese as long as 3 or 4 hours - to the point where the vegetables had all cooked to nothing. I happen to like alot of 'floaties' in my gumbo, so, if that happens, I add more and cook until they're also tender. Keep adding water as it cooks down to keep the level up.
- Turn gumbo off for a while so that any excess grease or oil from the sausage will rise to the top, then skim it off.
- Ladle this into a bowl of steamed long grain rice and serve with a side of potato salad. Good on cold, wet winter days. Well worth the effort.
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Eric Dutton
[email protected]This gumbo is a great way to impress your friends and family.
George V Solomon
[email protected]I would recommend this recipe to anyone who loves gumbo or who is looking for a new and exciting dish to try.
Usama Mand
[email protected]This gumbo is a bit time-consuming to make, but it's worth it. The end result is a delicious and hearty dish.
wepukhulu Ronald Akram
[email protected]I've never had gumbo before, but this recipe made me a fan. It's so delicious and flavorful.
Alpha Anthy
[email protected]This gumbo is the perfect comfort food for a cold winter day.
Raelynn Meyers
[email protected]I made this gumbo for a crowd, and everyone loved it. It's a great dish for a party.
Georgeta Cojocari
[email protected]This gumbo is a great way to use up leftover duck or goose meat.
Masked Proxy M.F
[email protected]The broth in this gumbo is so rich and flavorful. I could drink it all day long.
MD:Ariful Islam
[email protected]I love the combination of duck and goose in this gumbo. It gives the dish a really unique flavor.
Bradley Saylor
[email protected]This was my first time making gumbo, and I'm so glad I tried this recipe. It was easier than I thought it would be, and the results were amazing.
Mehrab Mehrab
[email protected]I've made this gumbo several times now, and it's always a winner. The flavors are complex and delicious, and the duck and goose meat is always fall-off-the-bone tender.
Adyam
[email protected]This gumbo was a hit at my dinner party! The duck and goose meat was tender and flavorful, and the broth was rich and savory. I followed the recipe exactly, and it turned out perfectly.