North meets South New England Duck Gumbo
(Sent 26 November 2001)

   As for ducks that have a slightly muddy smell to them, (as some of those we take on the coast--if you crack open the beak and take a whiff, you can tell whether the little buggers have been actually eating out of the marsh, or merely stopping by for a float. Salty, but clean smell good; muddy smell, bad)

   I suggest taking them home and skinning them. Start by chopping off the head, feet and wing tips(at 1st joint this time). Make a slit in the skin about two inches up each leg and wing. Try not to cut the flesh. Then pluck a few feathers from the front of the breast and make a long slice in the skin along the breast. Using your fingers and knife, cut under the skin and work your way around the whole bird. Pull all the skin and feathers down to the oil gland at the back and chop off the whole mess with the oil gland. Then gut the bird.

   At this point I soak the bird in milk for an hour....., but that is often debated by my friends. Whatever, after that I let the bird sit in the fridge for a day or two and then rinse it, pat it dry, rub it down with olive oil, salt and pepper and roast it at 500 for 25-30 minutes. Tie the legs again to keep it from drying out. At this point, take it out, let it cool for a while and cut off all the chunks of meat that you can.

   With the meat:

Ingredients (measurements very general)


2 cups cooked duck meat
1 pint canned raw oysters
1/4 pound peeled raw shrimp
2 cups long grain rice
few stems of celery, chopped
1 onion, chopped
Couple cups diced bell peppers (red, yellow & green)
1 small hot pepper (any denomenation) seeded & sliced
2 cans stewed tomatoes
1 bay leaf
2 Tablespoon old bay seasoning
Tabasco sauce
white pepper
flour
butter
paprika

Method

   First, make a roux in a deep pot by gently mixing oil and a little flour over low heat constantly stirring until and beautiful brown mixture coats bottom of pot.

   Then add vegatables, while continuing to stir constantly. Dump entire can of tomatoes into pot, don't pour off liquid. Cook rice on the side while you're doing all this.

   Let pot simmer on low heat. While rice is cooking, rub shrimp with soft or melted butter and then paprika. When rice is done, add rice and the duck pieces to pot. Then add the shrimp and let the whole thing simmer for half an hour or so. Add some chicken stock if it looks like it needs more liquid.

   Add the oysters with 1/2 cup oyster liquid and toss in all other spices. Stir gently — It'll be done in 5-10 minutes when oysters begin to curl.

   Serve with a crusty french bread and a hearty red wine.

   With the bone:

   Make a stock and use that stock for all future game recepies which call for chicken stock.

Back to Index Page