Smoked Duck Gumbo
Smoked Duck Gumbo
3/4 cup vegetable oil
1 cup all-purpose flour
2 cups chopped onion
1 cup chopped green bell pepper
2 ribs celery chopped
1 tablespoon minced garlic
8 cups duck stock
3 bay leaves
1 tsp chopped fresh thyme
½ teaspoon chopped fresh sage
2 cups okra sliced into 2-inch pieces
1 can stewed tomatoes
4 teaspoons kosher salt
½ teaspoon garlic powder
1 whole duck (4 cups chopped smoked duck meat)
1/4 chopped green onion
Here are the instructions if you’re smoking the duck yourself
Smoking the duck
Season the duck with salt, pepper, garlic powder and onion powder. Place the duck in the fridge uncovered for 2-24 hours.
Place about 2 cups of apple wood chips in a bowl. Cover the chips with water and set aside.
If using a gas grill place the wood chips in the smoking tray of the grill. If your grill does not have a smoking tray you can make a packet out of aluminum foil by placing the drained chips in aluminum foil, wrapping it up and punching a few holes in the top. If using a gas grill place the smoking tray or foil packet directly on the cooking grate about 10 minutes before cooking. If using a charcoal grill place the drained wood chips directly on the hot coals about 5 minutes before cooking.
Making sure the grill is hot, place the duck on a roasting rack on the grill over medium high heat. The cover of the grill should be closed with the vents slightly ajar to help keep the smoke circulating around the meat. Checking about every 15 minutes, cook the duck for about 1 hour or until a meat or instant read thermometer reads 160 F at the thickest part of the duck. Remove from the heat and let cool. Once cooled begin removing the meat from the bone, saving the carcass. You’ll only need about half the meat so save the rest for tacos or any other recipe that might call for shredded duck or chicken.
To make the stock:
2 Ribs celery, rough chopped
½ large unpeeled onion, quartered
1 carrot, cut into 2-inch segments
1 head of garlic sliced in half
2 bay leaves
Salt, to taste
Black pepper, to taste
Add the duck carcass except the leg bones, to a large pot along with the veggies and cover with water. Bring to a boil then reduce heat to a low simmer. Simmer partially covered about 4 hours, occasionally skimming off any foam off the top. The stock can be made a couple days ahead and refrigerated until ready for use.
Place the oil in the pan and whisk in the flour to form a roux. Cook over medium low heat, stirring constantly. If you prefer a lighter roux cook approximately 5-10 minutes. If you like your roux darker continue cooking an additional 30 minutes or so.
Once your roux has reached its desired color, add the onion, bell pepper and celery and cook for 5 minutes stirring often. Add the garlic, bay leaves, and salt and cook for about two more minutes. Add the stock and bring the mixture to a boil. Reduce heat to medium low and add the remaining duck bones, thyme, sage, okra and stewed tomatoes and simmer for 1 hour partially covered stirring occasionally and skimming the foam from the top. After and hour add the duck meat (about 4 cups) and cook for 10 minutes.
Salt to taste and serve with rice.