Here’s what we did with that little duck’s bones…
After most of the meat was pulled we put the duck bones, skin, fat, deliciousness into a stockpot. We topped off the duck with water. Since the skin was already seasoned we didn’t add anything else. The duck stock simmered for a couple of hours and before we went to bed, I placed the stock pot into the oven at 200 over night.
After this reduced overnight we ended up with close to a gallon of stock and a good inch of duck fat. Delicious, perfect duck fat. Heath pulled the meat and we had almost a pound of meat to go into the gumbo.
I used that luscious duck fat to create my roux for the gumbo. As the fat melted, I noticed an almond almost cherry smell that gave so much character to the roux. The nutty flavor was developed as the roux darkened.
I added duck meat, sausage, okra and fresh tomatoes along with onions, peppers and spices and then let the gumbo coast for hours.