Smoked Duck Gumbo

Jon Des.

TVWBB Gold Member
This is based on Kevin Kruger's recipe, found here.

Duck and some chorizo smoking away, along with short ribs from another meal.



After a good smoking.



The duck was then cut apart. I took all the meat off, a few choice pieces of skin, and then threw everything in a stockpot and cooked down. No shots of this process as I couldn't touch my phone or camera covered in duck grease, but it's just like you would imagine. Here's the smoked duck stock.



Next step was making roux.



Then all the vegetation went in: red pepper, celery and onion.



Then the stock, meat, black/white/red pepper, thyme and some bay leaves.



Sorry, no plated/bowled pics. This gumbo was my contribution for a sauerkraut making party. Here's roughly 350 lbs. of cabbage.



Getting sliced on a cabbage slicer made by my great-grandfather.



Then salted and stomped down by my adorable niece.



And in barrels for the next 6 weeks.



I'll be sure to update you when it's done. Thanks for looking!
 

Jim Lampe

TVWBB 1-Star Olympian
ooooh... that's why, "Pay no attention to the duck"...

well, from what i see Jon, it looks DaggumGood! And I'll have TWO Bowls PLEASE! :D
 

Gary H. NJ

TVWBB Platinum Member
Awesome. I hope you saved any duck fat that rendered -- makes the absolute best friend potatoes. The kraut party looks like fun!
 

Jon Des.

TVWBB Gold Member
Awesome. I hope you saved any duck fat that rendered -- makes the absolute best friend potatoes. The kraut party looks like fun!
Don't worry about that! I have the fat from the drip pan as well as what came off the stock after it chilled overnight. And I reserved the skin from both breasts to fry up as well.

Any ideas for the livers and gizzards? I believe there's 2 of each.
 

Gene Brownson

TVWBB All-Star
Hey, where's my short ribs I've been looking for?:confused:

That's a lot of sauer kraut. Just in time for winter, should hold you over till spring. I don't think you'll be running out of gas:D
 

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