This is from left over cooked duck that was smoked in apple wood on Thanksgiving.
1 Leftover duck carcass
1 carrot large chunks
1 celery stalk large chunks
½ yellow onion left whole
2 garlic cloves cut in half
1 bay leaf
1 tsp. dried thyme
Salt and pepper
1 cup dry white wine
2 cups chicken stock
1 cup water
Add everything to the pot and bring to boil. Lower the fire to simmer and cook 1 hour. Strain the stock and set the stock aside to cool. Discard the veggies and bones. If there is some meat on the bones that is useful separate that meat and add it with the other meat.
5 TBSP Olive Oil
5 TBSP flour
1 medium celery finely chopped
½ green bell pepper finely chopped
½ yellow onion finely chopped
Leftover duck legs, thighs, and wings deskinned and deboned and broken into spoon size pieces.
1 – 6-inch stick Andouille sausage sliced ¼ inch
2 scallions finely chopped
2 cloves garlic minced
Salt and pepper
Small bay leaf
1 cup of cooked rice
2 or 3 cups of duck stock
- Meat: Prepare the duck and remove the bones and knuckles. Retain the useful meat. In a separate non-stick fry pan pre-fry the sausage to remove oil. Lightly brown on both sides.
- Roux: Add the oil to the pan and get the oil somewhat hot. Add the flour a little at and time and blend into the oil. The flour should bubble. Reduce heat to medium low. Keep stirring the roux every 30 seconds until it becomes a dark oak color. If the roux burns you will need to toss it and start over. I use a flat edge wooden spatula with a 7” handle to stir and scrape the bottom of the pot.
- Trinity: When the roux is the correct color add the Trinity. Sauté the Trinity low and slow as not to burn the roux until the onions become fairly translucent (~5 minutes).
- Gravy: Add the duck stock a bit at a time stirring to create a thick gravy. The stock is heavenly. Because I smoked the duck in half of its initial cooking process there is a hint of smoky flavor. If you need more stock, you can always add a little chicken broth.
- Add the rest of the ingredient. Bring to a slight boil, then simmer 50 minutes or so.
- Serve on a small bed of rice. Add a little Tabasco.
Meat alternatives can be chicken, turkey and Kielbasa sausage.