Duck and Sausage Gumbo
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
Converted for display; the recipe amounts stay equivalent.
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
Store cooled gumbo in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, stirring occasionally, until warmed through.
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