Duck and Andouille Gumbo

"Roasting the duck is included in the prep time. "
 
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Ready In:
4hrs
Ingredients:
18
Serves:
8
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ingredients

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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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RECIPE SUBMITTED BY

I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
 
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