Behold: Duck Gumbo! I used some of the onion and peppers from our beans and rice and simmered them with the remaining potatoes from Kent, Connecticut. I also threw in a duck wing and leg bones to capture as much duck flavor as possible. As it simmered I made a dark roux with a little butter and flour. It is a long-standing culinary myth that you cannot make a dark roux using butter. The thought is that butter butter burns and you will burn your roux. I am here to tell you that that is a heaping load of malarkey. If kept on a low heat you can absolutely make a dark roux using butter.
Don't believe the hype!
All in all, a good use of leftover duck should you ever have an abundance. It's a little nonstandard to use our leftover brown rice as the gumbo rice but it worked out well.
There's precious little remaining in the fridge and freezer to use up now! February is going to be the start of something new, specifically: the food. Imagine what we could achieve when we don't have to empty the fridge and we get to buy groceries for things we actually want to eat!
It's going to be an amazing experience!