On this week's Louisiana Eats! we speak with Taylor Mathis about his escapades around the Southeast in search ofthe best tailgate partieson College Game Day. We'll also hear fromBill Heavey, who spent a year eating foraged food and writing about it in his new bookIt's Only Slow Food Until You Try to Eat It.
Then we hear from a pair of cocktail masters about their craft:Eats!catchesSimon Fordon his latest trip to Louisiana and welcomesDale Degroff back to the show.BILLY COX’S WILD DUCK GUMBO (Yields 10 – 12 servings)
6 – 8 wild ducks – (teals, mallards, etc.)
2 cups chopped onion
2 cups chopped celery
2 cups chopped bell pepper
12 bay leaves
1 gallon water
1-1/4 cups vegetable oil
1 cup flour
1 lb. smoked sausage (Billy didn’t use andouille), sliced into ¼ inch rounds
Salt and Tabasco to taste
Cooked rice
In a stock pot, combine the wild duck carcasses with one cup each of onion, celery, bell pepper, 6 bay leaves and one gallon of water. Bring to a boil, then reduce to a simmer and cook until the duck meat is falling off of the bone (approximately 45 minutes to an hour.) Strain stock and reserve duck carcasses. Discard remainder of seasonings.
When the ducks are cool, pull the meat from the bones and discard the carcasses.
Add 1/4 cup of oil to a skillet and brown the smoked sausage. Remove the sausage and sauté the remaining onion, celery and bell pepper in the same oil. When the seasonings are translucent, remove from heat and reserve.
In a heavy bottomed soup pot, make a roux by combining the oil and flour and cook over a medium heat until the roux is milk chocolate brown. Stir in the duck stock, the remaining bay leaves and the rest of the ingredients.
Simmer over a medium heat for 45 minutes to an hour. Adjust taste with salt and Tabasco and serve over cooked rice.
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