Duck Gumbo

[Pete]

Has anybody ever made duck gumbo with a store-bought duck? I've always used wild ducks but don't have any in the freezer right now. For some reason I'm getting the itch to make some duck gumbo. Has anybody tried it with a Long Island duckling? Is it worth doing?

[foodophyle]

If you have ever eaten duck gumbo at a restaurant you likely (positively, I think) had it with domestic duck. I thought it was illegal for rest. to serve wild game.

I think the results would be about the same, except wild duck is leaner and can have a stronger gaminess flavor. Good luck and let us know how it came out!

[edible complex]

yes, by accident. I was doing a lobster boil, when a friend decided that adding some ducks (to the chickens we were boiling after the lobsters) was a good idea. Well it boiled all the fat out of them...sooooo, I shredded the duck meat and made a really rich gumbo with some added andouille.
gosh...I miss my friend who always had a freezer full of ducks, but don't miss the buckshot and dental visits that followed.

[TulaneRebel]

Your friend shoots ducks with buckshot?

[Duke]

The duck we use for gumbo at the restaurant is pre-shredded, but I have used the half ducks available at Rouse's. They come pre-cooked (and somewhat pre-seasoned), but they work very well once you break them up after they've been warmed. It's an expensive way to make gumbo, but I've been really happy with the results.

You could, of course, use the whole frozen duck (which I assume you're talking about, and it would be cheaper). I think it sounds wonderful, though kinda labor-intensive.

[Pete]

You could, of course, use the whole frozen duck (which I assume you're talking about, and it would be cheaper).

That's what I'm thinking. The only problem is all the fat. Even if I trim as much as possible before starting the gumbo, I'm scared a ton of fat will cook out of the meat as it's simmering and float on top of the gumbo.

[Isabella Maja]

That's what I'm thinking. The only problem is all the fat. Even if I trim as much as possible before starting the gumbo, I'm scared a ton of fat will cook out of the meat as it's simmering and float on top of the gumbo.

A ton of fat will float out. It can always be refrigerated and then skimmed off of the top. And then you have a fresh supply of duck fat!
If you refrigerated it overnight, the fat should harden sufficiently that you can just pull it out.

Maybe for you the trick would be to render out some of the fat first.

Personally, I've used already roasted duck leftovers to make gumbo, so it's never been a problem. And imho, roasted duck imparts a better flavor anyway.

Just my 2 cents.

[DivaKitty]

Can't you par boil the ducks first to remove some of the fat?

[Pete]

A ton of fat will
Personally, I've used already roasted duck leftovers to make gumbo, so it's never been a problem. And imho, roasted duck imparts a better flavor anyway.

That's a good idea. I've always cut the duck up raw and seared the pieces in grease before making the roux. With one of these fat Long Island ducks I might be better off cooking it in the oven, then using the rendered duck fat for the roux and the carcass to make stock.

[Turbodog]

Slighly off topic, but of interest, steaks, cooked in duck fat, are fabulous.