Ingredients: |
Ingredients: 4 – 5 pound duck cleaned, boned and cut into 2-inch pieces
8 ounces butter, shortening or duck fat
1 cup plus 2 tablespoons all-purpose flour
1 ½ cups chopped onion (about 2 medium yellow onions)
1 cup rough-chopped celery (about 4 stalks)
1 cup rough-chopped green bell pepper (1 pepper)
2 tablespoons chopped garlic
2 ½ quarts chicken stock or broth, low-sodium
2 cups sliced okra, fresh or defrosted frozen pieces
8 ounces sliced, precooked Andouille or other spicy sausage
½ teaspoon cracked black pepper
1 tablespoon filé powder (also called gumbo filé)
2 – 3 dashes hot pepper sauce
2 – 3 dashes Worcestershire sauce
Kosher salt, as needed to taste
Steamed rice, for serving
3/4 cup rough-chopped green onions, for garnish if desired
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Directions: |
Directions:The key to good gumbo is the roux—the classic combination of fat and flour used as a thickener. Roux adds not only body but a toasted nut flavor to dishes which makes it perfect to use with duck. Roux must be cooked slowly when browning as in the following recipe to prevent burning. If you burn the roux there is no saving it so take care to keep the heat low to medium while cooking and stir it constantly.
In a large, heavy bottomed pot (with lid) over medium- low heat melt butter, shortening or duck fat. Stir in flour to combine and cook, stirring constantly until the roux is a light golden color. Add onion, celery, bell pepper and garlic and continue to cook, stirring constantly, until vegetables are tender and the roux is a dark golden brown color – a total of about 15 minutes.
Add duck pieces to the pot with chicken stock or broth and okra and stir to combine. Bring to a boil then reduce heat to simmering. Cover and cook on low heat for approximately two hours, occasionally stirring and skimming any excess fat from top of gumbo as needed.
When the duck is fully cooked, the sauce is thickened and flavors are well-blended, add sliced sausage, pepper and filé powder and adjust seasonings to taste with hot pepper sauce, Worcestershire, salt and additional pepper. Continue to cook until sausage is heated through, stirring occasionally. Serve with steamed rice and green onions.
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