Duck and Andouille Gumbo

Chef’s Note

“Roasting the duck is included in the prep time. ”








  • 4 -5 lbswhole duck
  • salt & fresh ground pepper (to taste)
  • 12 cup plus 2 tablespoons vegetable oil or 12 cup rendered duck fat, divided
  • 34 cupall-purpose flour
  • 2 mediumyellow onions, chopped
  • 3 stalkscelery, chopped
  • 1 largegreen bell pepper, chopped
  • 4 garlic cloves, minced
  • 1 lbandouille sausage, halved lengthwise and sliced
  • 5 -6 cupschicken 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)
  • 12 cup chopped green onion
  • 1 tablespoonWorcestershire sauce or 1tablespoonKitchen Bouquet
  • 1 teaspoon chopped fresh thyme
  • salt and pepper (to taste)
  • 14minced 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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