On Louisiana Eats! NOLA food icon Poppy Tooker takes us into Louisiana's wide open fields, deep waters, bustling markets, and busy kitchens. Poppy's people are carrying on the traditions of Louisiana's wholly local but universally celebrated food, from farm to table, and sometimes barroom! Poppy roams the State to find the folks whose inspiration and innovation are taking the abundant wealth of Louisiana's food culture into the future. Let's eat!
On this week's Louisiana Eats! we speak with Taylor Mathis about his escapades around the Southeast in search of the best tailgate parties on College Game Day. We'll also hear from Bill Heavey, who spent a year eating foraged food and writing about it in his new book It's Only Slow Food Until You Try to Eat It.
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
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.