How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Duck And Andouille Gumbo?

You need 26 ingredients. The key ingredients include: Part 1/Duck Stock, 1 duck, 1 onion, 2 stalks celery, and more.

Is Duck And Andouille Gumbo suitable as meat & poultry?

Yes, Duck And Andouille Gumbo falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Duck And Andouille Gumbo?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Duck And Andouille Gumbo Recipe

Name: Duck And Andouille Gumbo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Part 1/Duck Stock; 1 duck; 1 onion; 2 stalks celery; 2 teaspoons salt; 2 quarts water; Part 2/Roux and Trinity; 1 cup flour; 3/4 cup extra virgin olive oil; 2 cups chopped onions; 1 cup chopped bell pepper; 1 cup chopped celery; 5 garlic cloves, minced; Part 3/Gumbo; 1/2 cup sherry wine or 1/2 cup cooking wine; 2 quarts duck stock; duck meat, picked from the duck; 1 lb andouille sausage; 3 bay leaves; 1 teaspoon garlic powder; 1 teaspoon onion powder; 2 teaspoons black pepper; 1 teaspoon white pepper; cayenne pepper (A little goes a long way); 1 tablespoon Worcestershire sauce; 1 tablespoon louisiana hot sauce

Duck And Andouille Gumbo

Eats Now Editorial Team · 797 kcal · Meat & Poultry

1
DUCK STOCK: Quarter the onion, cut the celery stalks in half and place into a medium stock pot with the three ducks. Cover the ducks and vegetables with two quarts of water, add salt and bring to a low boil for approximately 90 minutes. After cooking, remove the ducks from the stock and put aside to cool. Strain the broth and set aside, this will be the stock for the gumbo. Discard the onion and celery; it was only there for flavor. After the ducks have cooled, pick all meat from the bones and set aside to be added to the gumbo later.
2
ROUX and TRINITY: Start the roux by pouring the oil in the bottom of the stock pot or Dutch oven you plan to make your gumbo in and set to medium heat. When the oil is hot enough that a pinch of flour causes it to sizzle like it is frying begin adding the flour to the oil while stirring constantly with a whisk or wooden spoon. The roux requires constant stirring while cooking to prevent it from burning and it may be necessary to reduce the heat during cooking several times to prevent the roux from burning. You will notice the roux slowly beginning to get darker as you stir it with your whisk. The correct shade for a gumbo roux will look like a dark melted chocolate. It could take 30-45 minutes for the roux to reach its desired shade, be sure to keep an eye on the heat during the cooking process so that the roux does not burn. Once the roux has reached its correct shade add the onions, celery and bell peppers (trinity) to the roux, add the garlic and set heat to low. Allow the mixture to simmer for about 10 minutes.
3
GUMBO: Add the wine, strained duck stock, duck meat and sausage to the pot with the roux/trinity and set heat to medium. Add all seasonings and remaining ingredients to the pot and stir gently until the roux and stock blend together. When the pot begins to boil reduce heat to low and cook over low heat for 2 hours. The gumbo may look thin when all the ingredients are first added to the pot but it will cook down into a very nice consistency over the next two hours.
4
During the cooking process some oil from the roux and fat from the sausage will float to the top. You can use a big gravy spoon or something similar to skim it off the top. It makes for a better finished product.
5
Any gumbo is best served over white rice with a big piece of French bread and your favorite beer or wine.
6
Enjoy!

Duck And Andouille Gumbo

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