Duck and Andouille Gumbo

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
  • 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
  1. Sprinkle duck with 1 teaspoon salt and ½ teaspoon black pepper.
  2. 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.
  3. 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.
  4. 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.