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Surf & Turf Gumbo

CookingBay Leaf

Yields: 8 Servings

Roasting the Duck and Duck Stock


1 whole Duck Roasted and Pulled
.5 cup Celery, Medium Dice
.5 cup Onion, Medium Dice
.5 cup Carrot, Medium Dice
5 each Whole Black Peppercorns 
1 each Bay Leaf
.25 ounces Parsley
To Taste Kosher Salt & Pepper

Take the duck and season liberally with salt and pepper inside and outside the cavity with salt and pepper, stuff the ducks cavity with the celery, onion and carrot and then roast at 275 degrees until it begins to fall off the bone, this will take approximately 2-3 hours. Once the duck is removed from the oven allow it to cool to room temperature on the counter and then remove the skin followed by removing the meat from the carcass. Place the pulled duck meat to the side for later use. Take the duck bones and the vegetables that were inside the cavity and place in a 4qt stock pot and cover with water, add a bay leaf, peppercorns, and a few parsley stems. Allow to simmer on medium heat until reduced by ¼ to ½. Strain and reserve this liquid for the duck stock portion of the gumbo.



3 cups Red Bell Pepper, Medium Dice
3 cups Green Bell Pepper, Medium Dice
3 cups Onion, Medium Dice
1.5 cups Celery, Medium Dice
3 cloves Garlic, Chopped
1.5 cups Tomato Puree
.25 pounds Louisiana Cocktail Crab Claws
1 pound Louisiana Crawfish Tail Meat
1 teaspoon Gumbo File
.25 teaspoon Cayenne Pepper
.25 cup Vegetable Oil
2 pounds Andouille Sausage
1.5 quarts Veal Stock
3 quarts Chicken Stock
2 to 3 quarts Duck Stock
2.5 cups Amber Roux
1 cup Roasted Garlic Rouille
2 each Bay Leaves
8 each Jambalaya Cakes (recipe below)


Sauté the trinity in the vegetable oil over medium low heat until the vegetables are very soft and have had the opportunity to release their flavors. At this stage pre-season with a small amount of salt, pepper and the cayenne. Add the sausage and garlic and continue to cook down for about 5 minutes. Add the tomato puree and bay leaves, cook until it thickens and coats the vegetables and sausage. Add the Chicken, Duck and Veal Stock and allow to simmer on low heat for an hour giving all the flavors time to meld. Remove a little of the broth and fold it into the roux then add the roux into the gumbo pot. Allow the gumbo to come to a boil so it will thicken and then reduce to a very low simmer, stir frequently to prevent sticking.

Once the gumbo has slow simmered for about an hour add in the pulled duck meat, Crawfish and Gumbo File. Allow to simmer for another 5 minutes and then remove from heat. Ladle the gumbo into the serving bowl, place the jambayala cake in the middle, stud with the cocktail crab claws and then top with a bit of the roasted garlic rouille. Garnish with finely sliced green onions.

Jambalaya Cake


3 cups Red Bell Pepper, Small Dice
3 cups Green Bell Pepper, Small Dice
3 cups Onion, Small Dice
1 each Jalapeno, Small, Seeded, Diced Fine
2 cups Rice (uncooked)
2 cups Tomato Puree
4 cups Chicken Stock
6 ounces Ground Tasso
To taste Salt & Pepper
4 ounces Egg Wash
6 ounces Seasoned Flour
6 ounces    Bread Crumbs


Sauté the trinity and jalapeno in a small amount of oil over low heat until soft allowing the flavors to meld. Add the rice and Tasso, continue to sauté on low heat allowing the pores of the rice to open and accept moisture. Season with a small amount of salt and pepper and continue to stir on low heat. Add the tomato puree and continue to stir on low heat so the tomato can glaze the rice and veggies. Add the stock and simmer stirring frequently to make sure it doesn’t stick until all the moisture is absorbed. Spread the rice out in a 9x13 pan and refrigerate. Once the rice is cool form into 8 equal size cakes, dredge in flour, then egg wash and then in the bread crumbs. Pan Fry in enough butter and oil blend until golden brown. Reserve the cakes for later use.

Copyright © 2014, The Baltimore Sun
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