Duck and Andouille Gumbo

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READY IN: 3hrs 40mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine broth and water in stockpot and bring to a boil.
  • Reduce heat and let it simmer while preparing duck.
  • Heat oil in heavy large pot.
  • Add duck a few pieces at a time and brown well.
  • Drain on paper towels while browning remaining pieces.
  • Add duck to stockpot.
  • Pour about 3/4 cup of the hot oil into heavy medium skillet.
  • Make roux by blending in the flour, stirring until a smooth paste is formed.
  • Cook ,stirring constantly,until roux is dark coffee-colored brown (this can take up to 30 minutes).
  • Carefully stir in some of the hot stock to thin slightly.
  • Add celery, onion,and bell pepper and stir constantly until very tender, about 5 minutes;add to stockpot.
  • Add sausage to same skillet and brown well; drain off as much excess fat as possible and add sausage to stockpot.
  • Keep gumbo at simmering point and add remaining ingredients except hot pepper sauce,green onion and rice and blend well.
  • Cover partially and continue simmering until duck is very tender, about 2 1/2 hours.
  • Remove from heat and add pepper sauce;blend well.
  • Taste for seasoning, adding salt if needed.
  • Let stand for 5 minutes.
  • Skim off fat, then stir in green onion.
  • Ladle gumbo over hot rice and pass additional hot pepper sauce, if desired.
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