Duck Gumbo With Andouille Sausage

A bowl of duck gumbo on a plate with a spoon and bread to the side.

Duck Gumbo With Andouille Sausage

When only a big bowl of comfort food will do, this duck gumbo with andouille sausage will leave you full and satisfied. Featuring a rich, dark roux made from rendered duck fat, this is a next-level gumbo that’s full of cozy Cajun spices with the most silky broth. Serve with a mound of hot white rice and you’re in for one wonderful meal.

Course Soups and Stews

Cuisine Cajun and Creole

Prep Time 20

Cook Time 3 30

Total Time 3 50

Servings people

Calories 614kcal

Author Amanda McGrory-Dixon

Equipment

Large stock pot

Ingredients

1 tablespoon canola oil
24 ounces andouille sausage cut into slices
1 whole duck cut into two breasts and two legs, reserve extra skin, spine and neck
1 cup all-purpose flour
3 celery ribs chopped
2 green bell peppers chopped
1 yellow onion chopped
4 garlic cloves minced or grated
9 cups chicken stock or water with 2 heaping tablespoons Better Than Bouillon Chicken Base
2 tablespoons Cajun seasoning
3 dried bay leaves
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce
¼ cup chopped fresh parsley optional
1 tablespoon filé powder
White rice for serving

Instructions

In a large stockpot, add the canola oil and heat on medium. When the oil is hot, add half the andouille sausage and cook until browned, about two to three minutes. Flip and brown on the other side. Repeat with the other half of the sausage.
Turn heat down to medium-low. Add the duck breasts skin side down. Cook until the fat renders, about 15-20 minutes. Remove the duck breasts and repeat with the legs and reserved extra skin pieces. Measure out the rendered duck fat so that you have ½ cup. If you have extra duck fat, store in an airtight container in the refrigerator for future use.
Turn the heat to medium. Add the ½ cup duck fat back to the pot and whisk in the flour. This is the roux. Whisk continuously until the roux turns the color of melted chocolate. This should take about an hour, depending on your heat. As it cooks, you may need to reduce the heat to medium-low if it starts to smoke and get too hot. You don't want the heat too high to make the roux cook faster because it could burn.
Once the roux is ready, stir in the celery, green pepper and onion and cook for about five minutes. Stir the vegetables often. Add garlic and cook for about 30 seconds.
Slowly stir in the chicken stock or water with Better Than Bouillon. Add in the 2 tablespoons Cajun seasoning, bay leaves, Worcestershire sauce, hot sauce and sausage. Remove the skin from the duck and also add that. If desired, add the reserved duck neck and spine. Bring to a boil over medium-high heat and then reduce to a simmer over medium-low heat. Cover and simmer for about an hour and 20 minutes, stir occasionally.
Remove the duck. Discard the spine and neck if using. Using two forks, shred the meat off the bones. Add the shredded meat back to the pot and stir in the filé powder and parsley.
Taste the gumbo. If it needs more Cajun seasoning, add a little at a time until it suits your taste. If you'd like more heat, you can add cayenne pepper to your desired heat level. Keep in mind the flavors will bolden if you refrigerate it overnight. Serve with a scoop of white rice and additional hot sauce if desired. Enjoy!

Notes

As you’re making the roux, keep an eye on the heat. For most stoves, medium heat tends to work, but if it starts getting too hot, turn the heat to medium-low for a few minutes and then turn it back up.
To remove the duck skin, kitchen shears are helpful, especially for the duck breasts. The skin is even thicker on those pieces. You can even use strong shears to help with the carving. If I run into a stubborn spot, sometimes you can use those shears to cut around a piece, and it's great for removing the spine.
Duck skin is very fatty, which is why we're able to render all that wonderful duck fat. If you throw the duck in the pot with the skin, the gumbo will come out too greasy.
To save some time, you can buy solid duck fat at the store and melt it to get ½ cup. I recommend chopping your Holy Trinity vegetables as the duck fat renders. Once you start the roux, you’ll be too busy stirring.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition