Duck, duck, goose! I couldnt stand it anymore!! I had to make a GOOSE AND SAUSAGE GUMBO with or without a cool front. All this talk of impending cold weather and duck hunting season opening, I had to make a gumbo with what I had in my stash. Luckily I had a bag of geese that someone gave us last year, only I was a bit disappointed to learn that it was only breasts and not the entire bird I had been storing away all this time. But I made do. I browned my smoked sausage first and then seasoned and browned off my goose breasts. Once browned on both sides, I removed them and set aside until later. I then used some duck fat I had on hand and made a dark roux, adding my onion, garlic, bell pepper, and celery once it was the color I was looking for. I added some water and some chicken stock along with a bay leaf, fresh thyme, and oregano and let that simmer for a bit. Eventually, I added my meat back to the pot, along with some duck hearts and duck livers I had saved and allowed it all to cook until it was tender enough to shred (about and hour or so). once tender, I removed the breasts and shredded them a little by hand and placed them back in the pot. I finished it off with a handful of chopped flat leaf parsley and some green onions chopped. And allowed it to simmer on low for about another hour. It came out pretty darn good considering I am use to using the whole bird which I believe imparts more of a wild flavor than using just goose meat. Serve over rice with a side of potato salad and get ready to squeal for joy! I cant wait until we get some more ducks and geese and I get to do this all over again.....
Posted on: Fri, 19 Sep 2014 22:39:22 +0000
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