Corpusfishing.com

[rawlbay]

I can make a satisfactory chicken and sausage gumbo, as well as a good seafood gumbo, and I can make a good roux, light dark, and everything in between. But this year, for the yankee super bowl (barf, but another story) I'm looking to make a bigole put of wild duck and sausage gumbo with a dark roux. Mostly gads and teal, with a couple spoonies, breasted out in the freezer now

Problem is, I dont know how to treat the ducks. Breast out, chop, and boil towards the end? Boil whole cleaned ducks and shred before adding to gumbo? Ive read about putting whole cleaned ducks on some smoke for a few hours, and then adding the meat to the gumbo. That sounds good. Most of the stuff I find on the interwebs is snobby farm raised duck stuff - not the same beast.

Tips?
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[rodandroll]

I would make the gumbo without the meat and keep it a little on the dry side. Cut the duck in chunks and boil it until tender with some clam juice and chicken broth in the liquid. Probably use a pressure cooker for that. Then I would dump all the duck and liquid into the gumbo and mix and adjust the liquid in the gumbo to suit. It's probably the only way your going to get the duck tender and flavorful enough.

Might want to try microwave roux. Chef Lefty wrote about it here a couple of years ago and it makes the best dang roux I have ever used. No burning and you don't have to stir constantly. You can make it to any darkness you want just by stopping when you like the color.
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