- Joined
- Sep 14, 2006
- Messages
- 14,491
- Reaction score
- 11
I'm not really all that crazy about it just roasted. But in the gumbo, it is killer. The trick to roasting a duck is to run it under the broiler for a few minutes to broil the top layer of fat down so that it isn't so greasy. But it is a strong flavored meat. When you combine it with the other gumbo ingredients, which are strong flavored, too, it tends to get lost in the other flavors some. But still retains some flavor. That's the reason I'm not crazy about using chicken in gumbo. It just gets lost because it is so mild.
I will have to keep that in mind.