Recipe by Melissa Warren – owner of Wildrose Rosie
Quail and duck are the perfect ingredients for a dark-roux gumbo. I like making a flavorful stock from the carcass of a leftover Thanksgiving turkey with the bones of the duck and quail. These bones make for a fabulous, flavorful base stock giving your gumbo a unique, distinct flavor.
6 quail & 6 ducks deboned & seasoned with salt, pepper & creole seasoning
½ pound andouille sausage or deer sausage
Some leftover turkey to boot!
1 cup vegetable oil
1 cup flour – seasoned with cayenne & creole seasoning
3 onions, chopped
2 green bell peppers, chopped
3 stalks of celery, chopped
6 garlic cloves, minced
2 quarts of turkey/game-bird stock
1 tbsp kitchen bouquet
Salt, salt & black, green & white & cayenne pepper to taste
Granulated garlic & creole seasoning to taste
Hot sauce to taste
4 green onions, sliced
½ cup chopped parsley
First, make a roux in a Dutch oven by heating the vegetable oil over medium-high heat to approximately 350 degrees. Slowly add flour, whisking continuously until a dark brown roux is achieved (darker than peanut butter but lighter than chocolate). Add onions, bell pepper and celery and saute’ 3-5 minutes. Add warmed turkey/game-bird stock slowly combining until roux and vegetables are combined. Add kitchen bouquet. Season with salt, peppers, granulated garlic, Creole seasoning and hot sauce. Bring to a boil, add green onions and parsley then stir. Reduce heat and cover for 1 hour. Add duck, quail and sausage and simmer for another hour. Adjust seasonings to taste. Serve with white rice.
Serves 12; Pairs well with Pinot Noir