Duck and Andouille Gumbo

Submitted by gailanng

"Roasting the duck is included in the prep time. "

 

• Ready In: 4hrs
• Ingredients: 18
• Serves: 8

ingredients

• 4 -5 lbs whole duck
• salt & fresh ground pepper (to taste)
• 1⁄2 cup plus 2 tablespoons vegetable oil or 1/2 cup rendered duck fat, divided
• 3⁄4 cup all-purpose flour
• 2 medium yellow onions, chopped
• 3 stalks celery, chopped
• 1 large green bell pepper, chopped
• 4 garlic cloves, minced
• 1 lb andouille sausage, halved lengthwise and sliced
• 5 -6 cups chicken stock, homemade (about 1/4 cup of Pinot Grigio or Chardonnay may replace some of the stock)
• 2 cups sliced okra (fresh or frozen optional)
• 1⁄2 cup chopped green onion
• 1 tablespoon Worcestershire sauce or 1 tablespoon Kitchen Bouquet
• 1 teaspoon chopped fresh thyme
• salt and pepper (to taste)
• 1⁄4 minced parsley (or more to taste)
• hot cooked rice

• Garnish

• thin sliced green onion

directions

1. Preheat oven to 350°.
2. Place duck in a roasting pan and season with salt and pepper.
3. Roast until tender, about 1 - 2 hours. If desired, reserve rendered duck fat to make roux. Let duck cool and pick meat off bones. The meat is easier to pick while warm. (Notes:  Alternatively, duck may be smoked.  Bones may be used to bolster the chicken stock.).
4. In a large cast-iron Dutch oven, heat 1/2 cup oil (or reserved duck fat or combination of both) over medium-high heat until almost smoking. Lower flame and add flour.  Cook, whisking constantly, until roux turns a deep brown, resembling the color of peanut butter (or even a little darker for a richer flavor), 20 - 30 minutes. Add onion, celery and bell pepper; reduce heat to medium and cook for 5 minutes, stirring frequently. Stir in sausage and cook for 3 minutes; stir in garlic. Whisk in stock, 1 cup at a time; bring to a boil. Reduce heat and simmer for 15 minutes.
5. In a small skillet, heat remaining 2 tablespoons oil (or rendered duck fat) over medium-high heat. When oil is hot but not smoking, sear okra and add to pot along with green onion. Add duck meat, Worcestershire, thyme, salt & pepper.  Simmer over low heat for at least 1 hour, stirring occasionally.
6. Skim off any fat from top. Add parsley.  Adjust seasonings with salt, pepper and hot sauce. Serve with hot cooked rice.   Garnish with green onion.