For this take on gumbo, we used rendered fat from duck and andouille in the roux for an incredibly rich result.
Duck and Andouille Gumbo
Yields: 8-10 servings
Ingredients
- 2 (8-ounce) duck breasts, fat scored
- 2 teaspoons kosher salt, divided
- 1 teaspoon ground black pepper, divided
- 1 tablespoon vegetable oil
- 1 (12-ounce) package andouille sausage, halved lengthwise and sliced ½ inch thick
- ½ cup all-purpose flour
- 1 cup chopped yellow onion
- ½ cup chopped celery
- ½ cup chopped green bell pepper
- 3 cloves garlic, minced
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 (12-ounce) bottle dark brown ale
- 2 (32-ounce) containers low-sodium chicken broth
- 2 dried bay leaves
- 1 tablespoon chopped fresh thyme
- 1 tablespoon fresh lemon juice
- Hot cooked rice, to serve
- Garnish: fresh thyme leaves
Instructions
- Sprinkle duck with 1 teaspoon salt and ½ teaspoon black pepper.
- In a large enamel-coated Dutch oven, heat oil over medium-high heat. Add duck, fat side down, and cook until browned and an instant-read thermometer inserted in thickest portion registers 100˚, about 5 minutes per side. Reduce heat to medium, if needed. Remove, and let drain on paper towels, reserving drippings in pot. Add andouille, and cook until browned, about 5 minutes. Remove using a slotted spoon, and let drain on paper towels, reserving drippings in pot.
- Reduce heat to medium; whisk in flour, and cook, stirring occasionally, until dark brown, about 10 minutes. Stir in onion, celery, and bell pepper. Cook, stirring frequently, until vegetables begin to soften, about 5 minutes. Add garlic, paprika, cumin, remaining 1 teaspoon salt, and remaining ½ teaspoon black pepper. Cook until fragrant, about 1 minute. Whisk in beer until smooth.
- Add duck, andouille, chicken broth, and bay leaves. Bring to a boil; reduce heat to medium-low. Cover and cook, stirring occasionally, until meat is tender, about 1 hour. Remove duck. Using 2 forks, shred meat, and discard fat. Stir in shredded duck, thyme, and lemon juice before serving. Serve over rice. Garnish with thyme, if desired.
