3 hrs 40 mins
Leslie in Texas's Note:
This is perfect for showcasing what your duck hunter brings home or you may use purchased duck.This is a very traditional Creole gumbo with a wonderful flavor. Originally from an October 1980 issue of Bon Apetit that featured "Creole Cooking at the Source", recipes from Leon Soniat, a New Orleans' native, cooking school teacher and cookbook author.This is a bit time consuming to make, but the taste is worth it!
My Private Note
Units: US | Metric
- 4 (10 1/2 ounce) cans beef broth
- 4 cups water
- 1 cup canola oil
- 3/4 cup flour
- 2 ducks, cut into serving pieces, patted dry (discard fat)
- 4 celery ribs, finely chopped
- 2 medium onions, finely chopped
- 1 green bell pepper, finely chopped
- 1 1/4 lbs andouille sausages, sliced 1/4 inch thick (or other spicy smoked sausage)
- 4 garlic cloves, minced
- 3 bay leaves
- 1/4 cup Worcestershire sauce
- 2 teaspoons salt (or to taste)
- 1 teaspoon dried basil, crumbled
- 1/2 teaspoon poultry seasoning
- 1/4 teaspoon ground red pepper (or to taste)
- 1/4 teaspoon allspice
- 1/4 teaspoon ground cloves
- fresh ground pepper
- 4 dashes hot pepper sauce
- 5 green onions, finely chopped
- freshly cooked white rice
- 1Combine broth and water in stockpot and bring to a boil.
- 2Reduce heat and let it simmer while preparing duck.
- 3Heat oil in heavy large pot.
- 4Add duck a few pieces at a time and brown well.
- 5Drain on paper towels while browning remaining pieces.
- 6Add duck to stockpot.
- 7Pour about 3/4 cup of the hot oil into heavy medium skillet.
- 8Make roux by blending in the flour, stirring until a smooth paste is formed.
- 9Cook ,stirring constantly,until roux is dark coffee-colored brown (this can take up to 30 minutes).
- 10Carefully stir in some of the hot stock to thin slightly.
- 11Add celery, onion,and bell pepper and stir constantly until very tender, about 5 minutes;add to stockpot.
- 12Add sausage to same skillet and brown well; drain off as much excess fat as possible and add sausage to stockpot.
- 13Keep gumbo at simmering point and add remaining ingredients except hot pepper sauce,green onion and rice and blend well.
- 14Cover partially and continue simmering until duck is very tender, about 2 1/2 hours.
- 15Remove from heat and add pepper sauce;blend well.
- 16Taste for seasoning, adding salt if needed.
- 17Let stand for 5 minutes.
- 18Skim off fat, then stir in green onion.
- 19Ladle gumbo over hot rice and pass additional hot pepper sauce, if desired.
Browse Our Top Gumbo Recipes
Nutritional Facts for Duck and Andouille Gumbo
Serving Size: 1 (778 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 1864.7
- Calories from Fat 1557
- Total Fat 173.0 g
- Saturated Fat 50.6 g
- Cholesterol 282.8 mg
- Sodium 2900.8 mg
- Total Carbohydrate 19.1 g
- Dietary Fiber 1.7 g
- Sugars 3.6 g
- Protein 55.9 g