DinnerMain Course

Duck and Sausage Gumbo

Name: Duck and Sausage Gumbo
Prep time: 35 min
Cook time: 1 h 45 min
Total time: 2 h 30 min
Yield: 6 servings
Cuisine: cajun, american
Ingredients: 1,500 g bone-in duck piece legs and thighs recommended; 450 g smoked andouille sausage sliced into 1cm rounds; 180 ml vegetable oil; 180 g all-purpose flour; 300 g yellow onion chopped; 150 g green bell pepper chopped; 100 g celery chopped; 5 clove garlic minced; 2,000 ml chicken broth low-sodium; 2 tbsp worcestershire sauce; 1 tsp cajun-style hot sauce or to taste; 2 pcs bay leaf dried; 1.5 tsp kosher salt; 1 tsp black pepper freshly ground; 240 g shucked oyster with their liquor (optional); 30 g green onion thinly sliced; 15 g flat-leaf parsley chopped; 360 g white rice cooked, for serving (optional)

A rich and hearty gumbo featuring tender duck and smoky andouille sausage. The flavor foundation is a classic dark roux, cooked slowly to a deep chocolate brown for an unmatched nutty depth. This one-pot stew is a cornerstone of Cajun cooking, perfect for a satisfying dinner.

An original recipe by Forkin

Total time: 2 hr 30 min
Serves: 6
Difficulty: Hard

Allergen information: may contain celery, fish, gluten, molluscs, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1,500 gbone-in duck piece, legs and thighs recommended
450 gsmoked andouille sausage, sliced into 1cm rounds
300 gyellow onion, chopped
150 ggreen bell pepper, chopped
100 gcelery, chopped
5 clovegarlic, minced
2,000 mlchicken broth, low-sodium
2 tbspworcestershire sauce
1 tspcajun-style hot sauce, or to taste
2 pcsbay leaf, dried
1.5 tspkosher salt
1 tspblack pepper, freshly ground
240 gshucked oyster, with their liquor(optional)

roux

180 mlvegetable oil
180 gall-purpose flour

garnish

30 ggreen onion, thinly sliced
15 gflat-leaf parsley, chopped

for serving

360 gwhite rice, cooked, for serving(optional)

Equipment

tongs · large heavy-bottomed pot or dutch oven · wooden spoon · knife · whisk · cutting board

The method

Step by step

1
Pat the duck pieces dry and season them generously with salt and black pepper.
About 3 min
Cook’s note: Dry skin is key to getting a good sear and rendering the fat effectively.
2
In a large, heavy-bottomed Dutch oven or pot, sear the duck pieces over medium-high heat until the skin is brown and crisp, about 5-7 minutes per side. Work in batches if necessary.
About 15 min
Cook’s note: Don't overcrowd the pot, as this will steam the duck instead of browning it.
3
Remove the duck from the pot and set aside. Add the sliced sausage to the pot and cook until browned, about 5 minutes. Remove and set aside with the duck.
About 5 min
4
Pour off all but the specified amount of vegetable oil from the pot. Heat the oil over medium heat, then whisk in the flour to form a paste.
About 2 min
Cook’s note: If there isn't enough rendered duck fat, add enough vegetable oil to make up the required amount for the roux.
5
Continuously stir the roux with a flat-edged wooden spoon or whisk until it reaches a dark chocolate brown color and smells nutty, about 25-35 minutes. Do not let it burn.
About 30 min
Cook’s note: Be patient and never stop stirring. If you see black specks, the roux is burnt and you must start over.
6
Immediately add the chopped onion, bell pepper, and celery to the hot roux. Stir constantly until the vegetables soften, about 5-7 minutes. The vegetables will stop the roux from cooking further.
About 7 min
7
Stir in the minced garlic and cook for one minute until fragrant.
About 1 min
8
Gradually pour in the chicken broth while whisking continuously to prevent lumps. Bring the mixture to a simmer.
About 5 min
Cook’s note: Adding the broth slowly and whisking vigorously is crucial for a smooth gumbo base.
9
Return the browned duck and sausage to the pot. Add the bay leaves, Worcestershire sauce, hot sauce, salt, and pepper. Stir to combine.
About 2 min
10
Reduce the heat to low, cover the pot, and let the gumbo simmer for at least 60 minutes, or until the duck meat is very tender and falling off the bone.
About 1 hr
Cook’s note: Skim any excess fat that rises to the surface during simmering for a cleaner final dish.
11
Carefully remove the duck pieces from the gumbo. Once cool enough to handle, shred the meat from the bones and skin. Discard bones and skin, and return the shredded meat to the pot.
About 10 min
12
If using, stir in the shucked oysters and their liquor. Cook for just 2-3 minutes, until the edges of the oysters begin to curl. Do not overcook.
About 3 min
13
Turn off the heat. Stir in the sliced green onions and chopped parsley. Let the gumbo rest for 10 minutes before serving.
About 2 min
Cook’s note: Adding fresh herbs at the end preserves their bright color and flavor.
14
Serve hot in bowls over a scoop of cooked white rice.

Keep it good

Storage

Store cooled gumbo in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally, until warmed through.