Best 3 Old Fashioned Wild Duckgoose Gumbo Recipes
When temperatures begin to dip and the air becomes crisp and cool, soup and stew season is upon us. Gumbos, a staple of the Louisiana kitchen, are rich, flavorful, and a quintessential autumnal dish. Gumbos vary from region to region and can be made with various proteins, such as seafood (like shrimp, crab, and oysters), chicken, and sausage. However, for a truly unique and unforgettable experience, look no further than the old fashioned wild duckgoose gumbo, a hearty and robust dish that embodies the essence of Louisiana's rich culinary heritage.
Let's cook with our recipes!
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.
WILD DUCK GUMBO
Our family and friends just love this delightful, rich gumbo - it's such a unique way to serve this wild bird. We like that the meat is tender but not greasy. With all the wonderful spices, this gumbo is a flavorful main dish. -Doris Heath, Bryson City, North Carolina
Provided by Allrecipes Member
Time 2h5m
Yield 16
Number Of Ingredients 18
Steps:
- In a Dutch oven over medium heat, brown duck in batches in oil. Remove and set aside. Discard all but 2/3 cup drippings. Add flour to drippings; cook and stir over medium heat until brown, 12-14 minutes. Add sausage, onion, green pepper, celery, parsley and garlic. Cook for 10 minutes, stirring occasionally. ADd next eight ingredients; mix well. Add duck; bring to a boil. Reduce heat; cover and simmer 60-75 minutes or until duck is tender. Remove duck. Cool. Debone and cut into chunks; return to pan. Simmer 5-10 minutes or until heated through. Remove bay leaves. Serve with rice.
Nutrition Facts : Calories 878.3 calories, Carbohydrate 15.4 g, Cholesterol 139.8 mg, Fat 78.4 g, Fiber 1.3 g, Protein 26.3 g, SaturatedFat 25.3 g, Sodium 738.6 mg, Sugar 3.1 g
WILD DUCK GUMBO
Our family and friends just love this delightful, rich gumbo - it's such a unique way to serve this wild bird. We like that the meat is tender but not greasy. With all the wonderful spices, this gumbo is a flavorful main dish. -Doris Heath, Bryson City, North Carolina
Provided by Allrecipes Member
Time 2h5m
Yield 16
Number Of Ingredients 18
Steps:
- In a Dutch oven over medium heat, brown duck in batches in oil. Remove and set aside. Discard all but 2/3 cup drippings. Add flour to drippings; cook and stir over medium heat until brown, 12-14 minutes. Add sausage, onion, green pepper, celery, parsley and garlic. Cook for 10 minutes, stirring occasionally. ADd next eight ingredients; mix well. Add duck; bring to a boil. Reduce heat; cover and simmer 60-75 minutes or until duck is tender. Remove duck. Cool. Debone and cut into chunks; return to pan. Simmer 5-10 minutes or until heated through. Remove bay leaves. Serve with rice.
Nutrition Facts : Calories 878.3 calories, Carbohydrate 15.4 g, Cholesterol 139.8 mg, Fat 78.4 g, Fiber 1.3 g, Protein 26.3 g, SaturatedFat 25.3 g, Sodium 738.6 mg, Sugar 3.1 g
Tips:
- Use a variety of meats. This gumbo uses duck and goose, but you could also use chicken, turkey, or sausage. If you're using wild game, be sure to clean and dress the meat properly before cooking.
- Don't be afraid to use spices. Gumbo is a flavorful dish, so don't be afraid to add plenty of spices. Some good choices include cayenne pepper, black pepper, garlic powder, and onion powder.
- Cook the roux slowly. The roux is the base of the gumbo, so it's important to cook it slowly and evenly. This will help to develop the flavor of the roux and prevent it from burning.
- Add the vegetables gradually. Don't add all of the vegetables at once. Add them gradually, starting with the heartier vegetables like celery and onions. Then, add the softer vegetables like tomatoes and okra.
- Simmer the gumbo for at least 30 minutes. This will help to develop the flavors of the gumbo and allow the meat to become tender.
- Serve the gumbo with rice. Gumbo is traditionally served with rice, but you could also serve it with cornbread or mashed potatoes.
Conclusion:
Gumbo is a delicious and versatile dish that can be made with a variety of ingredients. By following these tips, you can make a delicious gumbo that your family and friends will love. This hearty and flavorful dish is perfect for a cold winter day or a special occasion.
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