Duck Gumbo With Andouille Sausage

🧂 Ingredients

• 1 tablespoon canola oil
• 24 ounces andouille sausage

  cut into slices
• 1 whole duck

  cut into two breasts and two legs, reserve extra skin, spine and neck
• 1 cup all-purpose flour
• 3 celery ribs

  chopped
• 2 green bell peppers

  chopped
• 1 yellow onion

  chopped
• 4 garlic cloves

  minced or grated
• 9 cups chicken stock or water with 2 heaping tablespoons Better Than Bouillon Chicken Base
• 2 tablespoons Cajun seasoning
• 3 dried bay leaves
• 1 tablespoon Worcestershire sauce
• 1 tablespoon hot sauce
• ¼ cup chopped fresh parsley

  optional
• 1 tablespoon filé powder
• White rice

  for serving

Instructions

• 1 In a large stockpot, add the canola oil and heat on medium. When the oil is hot,
  add half the andouille sausage and cook until browned, about two to three
  minutes. Flip and brown on the other side. Repeat with the other half of the
  sausage.
• 2 Turn heat down to medium-low. Add the duck breasts skin side down. Cook until
  the fat renders, about 15-20 minutes. Remove the duck breasts and repeat with
  the legs and reserved extra skin pieces. Measure out the rendered duck fat so
  that you have ½ cup. If you have extra duck fat, store in an airtight container
  in the refrigerator for future use.
• 3 Turn the heat to medium. Add the ½ cup duck fat back to the pot and whisk in the
  flour. This is the roux. Whisk continuously until the roux turns the color of
  melted chocolate. This should take about an hour, depending on your heat. As it
  cooks, you may need to reduce the heat to medium-low if it starts to smoke and
  get too hot. You don't want the heat too high to make the roux cook faster
  because it could burn.
• 4 Once the roux is ready, stir in the celery, green pepper and onion and cook for
  about five minutes. Stir the vegetables often. Add garlic and cook for about 30
  seconds. 
• 5 Slowly stir in the chicken stock or water with Better Than Bouillon. Add in the
  2 tablespoons Cajun seasoning, bay leaves, Worcestershire sauce, hot sauce and
  sausage. Remove the skin from the duck and also add that. If desired, add the
  reserved duck neck and spine. Bring to a boil over medium-high heat and then
  reduce to a simmer over medium-low heat. Cover and simmer for about an hour and
  20 minutes, stir occasionally. 
• 6 Remove the duck. Discard the spine and neck if using. Using two forks, shred the
  meat off the bones. Add the shredded meat back to the pot and stir in the filé
  powder and parsley.
• 7 Taste the gumbo. If it needs more Cajun seasoning, add a little at a time until
  it suits your taste. If you'd like more heat, you can add cayenne pepper to your
  desired heat level. Keep in mind the flavors will bolden if you refrigerate it
  overnight. Serve with a scoop of white rice and additional hot sauce if desired.
  Enjoy! 

Nutrition Info