Duck and Andouille Sausage Gumbo
Makes 8 to 10 servings
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- 2 ducklings, dressed, skinned, and quartered
- 2 teaspoons salt, divided
- 1⁄2 cup vegetable oil or rendered duck fat
- 1⁄2 cup all-purpose flour
- 11⁄2 cups chopped onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped green bell pepper
- 3 cloves garlic, minced
- 1 (14.5-ounce) can diced tomatoes
- 8 cups chicken stock
- 1 (16-ounce) package andouille sausage, sliced
- Hot cooked rice
- Sprinkle duck with 1 teaspoon salt; set aside.
- In a large stockpot, heat oil over medium-high heat. Whisk in flour until smooth. Cook, whisking occasionally, until roux reaches copper penny color. Add onion, carrot, celery, bell pepper, and garlic; cook for 2 minutes or until browned. Stir in tomatoes, and add remaining 1 teaspoon salt. Gradually whisk in chicken stock.
- Add sausage and duck; bring to a boil. Cover, reduce heat, and simmer for 2 hours or until vegetables are tender and duck is cooked through. Remove duck from stock. Using 2 forks, shred duck, discarding skin, fat, and bones. Return duck meat to pot, and cook until heated through. Serve gumbo with rice.
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