Smoked Duck Oyster And Andouille Gumbo
|Long island ducks||2 , smoked and cut into serving pieces|
|Andouille sausage||1 Pound, sliced|
|Vegetable oil||1 Cup (16 tbs)|
|Flour||1 1⁄4 Cup (20 tbs)|
|Chopped onion||2 Cup (32 tbs)|
|Chopped celery||2 Cup (32 tbs)|
|Chopped bell pepper||1 Cup (16 tbs)|
|Garlic||1⁄4 Cup (4 tbs), diced|
|Oyster liquor||1 Pint|
|Chicken stock||3 Quart|
|Sliced green onions||2 Cup (32 tbs)|
|Chopped parsley||1 Cup (16 tbs)|
|Cracked pepper||To Taste|
|Pepper sauce||To Taste (Louisiana Gold)|
In a 2 gallon stockpot, 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.
Saute 3 to 5 minutes or until vegetables are wilted.
Add duck and andouille, blending into vegetable mixture.
Add chicken stock and oyster liquor, 1 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.