DUCK AND COVER YOUTUBE RECIPES

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HOMEMADE STEW WITH DUCK AND POTATOES - RECIPE | TASTYCRAZE.COM



Homemade Stew with Duck and Potatoes - Recipe | Tastycraze.com image

Tasty, homemade, aromatic.

Provided by Topato

Total Time 60 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 5

Number Of Ingredients 15

duck meat - 17.5 oz (500 g) wings or thighs
potatoes - 5
onions - 3 heads
carrots - 1 big
tomato paste - 1 tablespoon
paprika - 1 tablespoon smoked
black pepper
salt
olive oil - 3 tablespoons
sugar - 1 tsp
tomatoes - 4/5 cup (200 ml) blended
thyme - 1 pinch
bay leaf - 1
broth - 6 1/5 cups (1.5 L) from the duck
parsley - a few bunches

Steps:

  • Boil the duck meat with a pinch of salt until ready, the meat needs to fall off the bone easily.
  • Clean the veggies and chop them as desired. I prefer coarsely. Pour olive oil in a deep pot, put the potatoes in to saute briefly, then add the carrot and onions.
  • Cook 10 min., then add the tomato paste , pinch of sugar and blended tomatoes.
  • Stir and saute 5 min. Add the bay leaf , salt, paprika and pour in some of the broth in which you boiled the duck meat.
  • Cover with a lid, lower stove to moderate and smother 15 min.
  • Debone the meat, cut it into small pieces.
  • Put them in the pot, season with thyme , paprika and parsley .
  • Cover with lid again and cook until the potatoes soften.

CHEF JOHN'S DUCK, SAUSAGE, AND SHRIMP GUMBO | ALLRECIPES



Chef John's Duck, Sausage, and Shrimp Gumbo | Allrecipes image

This can be made with hundreds of different combinations of smoked meats, game, poultry, and seafood, and in my opinion, the more the merrier. The procedure is pretty straightforward, although you're talking about a full day's project. Serve in a large soup plate with a scoop of cooked white rice, a sprinkle of green onion, and a pinch of cayenne.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes    Stews    Gumbo Recipes

Total Time 6 hours 25 minutes

Prep Time 30 minutes

Cook Time 5 hours 55 minutes

Yield 8 servings

Number Of Ingredients 21

1 tablespoon vegetable oil, or more as needed
2 duck legs
1 cup all-purpose flour
2 tablespoons all-purpose flour
6 cups chicken broth
1 pound andouille sausage, thickly sliced
1 large onion, chopped
1 cup diced peppers
1 cup chopped celery
4 green onions, chopped
½ teaspoon dried thyme
1 bay leaf
1 teaspoon ground black pepper
¼ teaspoon cayenne pepper, or to taste
1 cup diced fresh tomatoes
1 smoked ham hock
2 cups water, or as needed
1 cup pickled okra, rinsed and sliced
1 pound gulf shrimp
1 pound crawfish tail meat
1 tablespoon chopped green onion

Steps:

  • Heat vegetable oil in a skillet over medium heat. Cook duck legs in the hot oil, skin-side down, until duck legs are browned and skillet contains rendered duck fat, about 10 minutes on the skin side. Flip and cook 3 to 4 minutes on the meat side. Remove duck legs from skillet, leaving rendered duck fat in the skillet.
  • Whisk 1 cup flour into the duck fat, adding enough vegetable oil to make the flour mixture a thick and smooth roux. Turn heat to medium-low and cook the roux, stirring constantly, until it turns a rich reddish-brown color, about 40 minutes. Whisk 2 more tablespoons flour into roux and cook for 2 minutes.
  • Whisk chicken broth into roux, 1 cup at a time, until all broth has been incorporated. Remove roux mixture from heat.
  • Brown andouille sausage in a large Dutch oven over medium heat, about 8 minutes; stir in onion, peppers, celery, and 4 green onions, cooking until onion is translucent, about 10 minutes. Stir thyme, bay leaf, black pepper, and cayenne pepper into sausage mixture, followed by diced tomatoes. Stir to combine.
  • Place smoked ham hock into the center of the sausage and vegetables. Pour roux mixture over ham hock along with enough water to cover. Place duck legs into mixture. Bring to a simmer, turn heat to low, and cover with a lid set at an angle to let steam out. Simmer slowly, stirring occasionally until duck and ham hock meat are tender, about 4 hours. Skim as much fat as possible off the top as it simmers.
  • Remove duck and ham hock to a bowl and let cool. Stir pickled okra into gumbo. Pick meat from duck legs and pork hock and return meat to the gumbo. Simmer gumbo for 45 more minutes.
  • Turn heat to medium-high, bring gumbo to a boil, and stir in shrimp and crawfish tails. Cook until shrimp and crawfish tails are bright pink, about 3 minutes. Stir in 1 tablespoon green onion, taste and adjust seasoning, and serve.

Nutrition Facts : Calories 485 calories, CarbohydrateContent 21.6 g, CholesterolContent 221.2 mg, FatContent 27.1 g, FiberContent 2.7 g, ProteinContent 37 g, SaturatedFatContent 8.6 g, SodiumContent 716.7 mg, SugarContent 2.3 g

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