Duck and Andouille Sausage Gumbo

Duck and Andouille Sausage Gumbo
Makes 8 to 10 servings
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  1. 2 ducklings, dressed, skinned, and quartered
  2. 2 teaspoons salt, divided
  3. 1⁄2 cup vegetable oil or rendered duck fat
  4. 1⁄2 cup all-purpose flour
  5. 11⁄2 cups chopped onion
  6. 1 cup chopped carrots
  7. 1 cup chopped celery
  8. 1 cup chopped green bell pepper
  9. 3 cloves garlic, minced
  10. 1 (14.5-ounce) can diced tomatoes
  11. 8 cups chicken stock
  12. 1 (16-ounce) package andouille sausage, sliced
  13. Hot cooked rice
  1. Sprinkle duck with 1 teaspoon salt; set aside.
  2. 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.
  3. 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.
Paula Deen Magazine