Liberty Kitchen's Smoked Duck Gumbo

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Liberty Kitchen's Smoked Duck Gumbo

 

 

Serving Size

 

8 (2 cups each)

 

PREP TIME

 

30 min

 

COOK TIME

 

45 min

 

 

 

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This recipe comes from Liberty Kitchen Oyster Bar (or just "the Kitchen") in The Heights -- a casual, comfortable neighborhood joint with fresh seafood found throughout their menu. This Smoked Duck Gumbo was one of my favorites :)...

 

Ingredients

  • 4 Tablespoons BUTTER
  • ¼ cup BACON FAT
  • 1 cup ALL PURPOSE FLOUR
  • 3/4 cup chopped RED BELL PEPPER
  • 1 ½ cups chopped YELLOW ONION
  • 1 roasted & sliced JALAPENO PEPPER (see note)
  • 1 STALK CELERY, chopped
  • ¾ cup chopped TOMATO
  • 2 BAY LEAVES
  • 3 quarts SEAFOOD STOCK
  • 8 ounces ITALIAN SAUSAGE, cut into 1 inch pieces
  • 4 ounces GUMBO CRAB MEAT
  • ½ SMOKED DUCK BREAST WITH SKIN
  • 1/2 cup CLAMS
  • 1 cup ALL PURPOSE FLOUR
  • 1 cup CANOLA OIL for frying

 

Recipe Info

  1. 1. Melt the butter with the bacon fat and then add the flour over medium heat in a heavy bottom soup pot. Stir occasionally until the mixture (Roux) turns mahogany brown. Add the chopped red bell pepper, chopped onion, roasted jalapeno pepper *AND Bay leaves. Stir the mixture constantly and cook for 15 minutes. 

  2. 2. Add the seafood stock and use a wire whisk to blend the ingredients to dissolve all lumps. Add the Italian Sausage and gumbo crab meat and cook over medium heat for 30 minutes.    

  3. 3. While the gumbo is cooking, heat a heavy bottom skillet over high heat for 3 minutes. Pan sear the breast skin side down until crispy and then flip and cook to medium rare. Set the duck breast aside to rest for 10 minutes. 

  4. 4. Combine the clams and flour in a plastic bag and shake. Shake off excess flour and place on a foil sheet. Heat a heavy bottom skillet for 2 minutes. Add the canola oil and heat to 350°F. Fry the clams for 1 minute or until golden and crisp. Place on paper towels to drain.

  5. 5. To serve, put gumbo in a large serving bowl, top with scoops of sweet potato salad and thin sliced duck breast. Garnish the bowl with the fried clams.

  1. Note: Roast the Jalapeno Pepper in a 450°F oven or over a hot fire in a gas or charcoal grill. Wrap in foil for 5 minutes and then peel and remove seeds.

 

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