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Duck and Andouille Gumbo

Roasting the duck is included in the prep time. 

Ready In:
4hrs
Serves:
Units:

ingredients

directions

  • Preheat oven to 350°.
  • Place duck in a roasting pan and season with salt and pepper.
  • 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.).
  • 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.
  • 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.
  • 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.
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@gailanng
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@gailanng
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"Roasting the duck is included in the prep time. "
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  1. gailanng
    Roasting the duck is included in the prep time. 
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