Name: Duck and Andouille Gumbo
Prep time: 2 h
Cook time: 2 h
Total time: 4 h
Yield: 8 serving(s)
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; thin sliced green onion

Recipe by gailanng

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Roasting the duck is included in the prep time.

Ready In:: 4hrs
Serves:
Units:

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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

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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