Duck Andouille Gumbo
Using roasted, pulled duck breast, Louisiana filé and an array of herbs and spices, this gumbo is certain to keep you warm all season long.
1 C Vegetable oil
1 C All-purpose flour
2 C Onion – diced
1 C Celery – diced
2 T Oregano – dried
1 T Clove – ground
2 T Chili powder
2 T Paprika
1 T Red pepper – crushed
2 lbs Andouille sausage – (cut into half-moons)
1 C Green bell pepper – diced
1/4 C Garlic – minced
1 T All-spice
2 T Thyme – dried
3 Bay leaf
2 lbs Duck meat – roasted and pulled
2 oz Worcestershire sauce
3 qt Duck stock (or chicken stock)
2 T Filé
Salt and Black Pepper – to taste
- In a 2-gallon stock pot, heat the oil over high heat.
- Add the onion and cook until caramelized.
- Once onion is browned, but not burnt, whisk in the flour.
- Stir constantly until a dark brown roux is achieved.
- Add the celery, oregano, clove, chili powder, paprika, and crushed red pepper flakes.
- Cook until the celery is tender.
- Next add the andouille and the duck meat.
- Cook for approx. 10 minutes until the sausage begins to render.
- Add the bell pepper, garlic, allspice, thyme, and bay leaf.
- Cook until bell peppers are tender.
- Add the duck stock one ladle at a time stirring constantly.
- Bring to a rolling boil then reduce to a simmer.
- Whisk in filé.
- Cook for approximately one hour.
- Add stock as needed to maintain volume.
- Skim any impurities or oil that collects at the top.
- Season with salt and pepper to taste.
- Serve with steamed rice.