Can't get no mo' Cajun than this. DUCK, ANDOUILLE AND OYSTER GUMBO!!! Perfect balance of Louisiana wild game and seafood mixed together perfectly in one of our favorite dishes. GUMBO!!! Don’t be discouraged if you don’t have access to wild duck a store-bought duck would do amazing in this!!
Ingredients
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8 small duck breasts
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1 qt buttermilk
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1 stick andouille
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1 pint oysters
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1-1/2 cup roux
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3 onions
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2 green bell peppers
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3 stalks celery
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5 cloves garlic
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2 qt chicken stock
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3 qt water
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2 tbsp chicken base
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1 tsp black pepper
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1 tsp cayenne
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2 tbsp Creole Seasoning
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2 tbsp Low & Slow Simmer Seasoning
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3 bay leaves
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1/2 bunch green onions
Directions
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Coat duck breast heavily in salt and let sit for one hour to draw out moisture. Rinse in cold water.
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Soak duck breast for 36 hours in buttermilk. You skip these 2 steps if using tame duck.
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Rinse off duck breast and set on wire rack in fridge to dry out. Season with salt, pepper and cayenne. The idea here is to dry out the outside of the duck as much as possible. This will help the smoke adhere to the meat
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Prepare smoker to 225 and smoke until done. I went 1-1/2 hours
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Small dice all vegetables and mince garlic. Cut andouille.
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In a large heavy pot brown andouille in a little olive oil.
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Once meat is browned add in trinity and cook until onions are translucent.
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Add in roux and cook 3-5 min. Add garlic.
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Add in all liquid and chicken base. Stir until well mixed.
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Start layering seasoning by starting with the above mentioned amounts.
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Cook for an hour and skim any grease that floats to top.
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Add in smoked duck and liquor from oysters. Cook 2 hours. Taste constantly for seasoning adjusting as necessary. Add water or stock as needed to maintain consistency.
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Once satisfied add in oysters and green onions and turn pot off.
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Let sit for 20 min or so then serve.
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Enjoy!
