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Author Topic: Recipe for Wild Duck Gumbo  (Read 1235 times)
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Mike Clifford

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« on: March 06, 2005, 01:04:29 PM »

Recipe for Wild Duck Gumbo

First, kill the Duck.

Prepare the Duck by hanging in cool conditions for a minimum two days, to a maximum of three weeks in winter. Hanging will tenderise the meat and develop a characteristic gamey flavor. The longer you hang it the stronger the flavor. Killing Duck slowly in the first place also helps to flavor the meat.

After hanging, pluck the Duck by first dipping your hands in water then, starting from the breast working towards the neck, pull the feathers in the direction they grow so that the skin does not break. You will find that Duck is rather thin-skinned, and needs careful handling. Then turn the bird around and pluck away from you.

Cut through the middle wing-joint to remove it. This is a simple exercise, as Duck is a rather scrawny example of the species. Stretch out the wings and pluck the feathers. Pull out the leg- and tail-feathers. Note: the small pin feather along the backbone and other very small parts of Duck's anatomy are best removed by tweezers and a magnifying glass.

Place the Duck on his back and cut along the neck skin to the point where it joins the body. Leaving plenty of skin to cover the neck, cut through Duck's neck, trying not to enjoy this part too much, removing it and the head. Strip out the gullet, crop and windpipe, being the organs responsible for Duck's shrill tone. Insert a finger and loosen by rotating gently to break all attachments and free organs, particularly the lungs.

Now with a sharp knife cut through the skin around Duck's vent (anus) until it comes loose. This is a messy business, as Duck has a very large asshole. In fact, on first examination, Duck may appear to be all asshole, but this is not the case. Insert your fingers into the body cavity and draw out the innards. With practice, you can pull them out in one, although at first attempt you may need to scrape around a bit.

Now wash and dry the body cavity, and salt it. Note: The liver (minus the green gall bladder) can be kept and eaten, although I would not personally recommend it, as it is likely to be diseased.

Now, cook the Duck.

Put a half-cup of bile in a skillet and get it very hot. Add the sarcasm slowly while stirring constantly until the roux turns a medium dark brown; this should take 10-15 minutes. The roux burns easily, so watch and torment it pitilessly!

Now add the sauteed malevolence to the roux and saute for three more minutes. Transfer the malevolence to the 10 quart pot and add the stewed tomatoes, tomatoes and chilies, beer, 5 cups of duck broth, worcestershire sauce, black pepper, salt, bay leaves, and malice and cook for 30 minutes.

Separate the Duck's meat from his bones, and add the meat and the okra to the gumbo and cook for 1 hour. If the gumbo loses too much moisture, add more beer. In fact, even if it hasn't lost moisture, add more beer.

Serve over white rice, with a nice riesling, or if you are a man, more beer.

Bon appetite.
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