📝 About This Recipe
This soul-warming gumbo elevates the traditional Cajun classic by replacing chicken with the rich, gamey depth of slow-roasted duck. A dark, chocolate-colored roux provides a nutty foundation that perfectly complements the smoky heat of andouille sausage and the earthy 'holy trinity' of vegetables. This is a labor of love that fills your kitchen with the intoxicating aroma of the Louisiana wetlands, resulting in a complex, silky stew that tastes even better the next day.
🥗 Ingredients
The Duck & Stock
- 5-6 lbs Whole Duck (thawed and giblets removed)
- 8 cups Duck or Chicken Stock (low sodium)
- 2 tablespoons Kosher Salt & Black Pepper (for seasoning the bird)
The Roux & Trinity
- 1 cup Duck Fat or Vegetable Oil (rendered duck fat is preferred for flavor)
- 1 cup All-Purpose Flour (leveled)
- 2 cups Yellow Onion (finely diced)
- 1 cup Green Bell Pepper (finely diced)
- 1 cup Celery (finely diced)
- 4-5 cloves Garlic (minced)
The Flavor Base
- 1 lb Andouille Sausage (sliced into 1/4 inch rounds)
- 2 tablespoons Cajun Seasoning (ensure it is a high-quality blend)
- 1 teaspoon Dried Thyme
- 3 pieces Bay Leaves (whole)
- 1 tablespoon Worcestershire Sauce
- 2 cups Fresh Okra (sliced into rounds to act as a thickener)
For Serving
- 4 cups Long-Grain White Rice (cooked and hot)
- 1/2 cup Green Onions (thinly sliced)
- 1/4 cup Fresh Parsley (chopped)
- 1 tablespoon Filé Powder (optional, for table-side thickening)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Prick the skin of the duck all over with a fork, season generously with salt and pepper, and roast in a shallow pan for about 90 minutes until the skin is crispy and the meat is tender. Reserve 1 cup of the rendered duck fat from the pan.
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2
Once the duck is cool enough to handle, shred the meat into bite-sized pieces, discarding the skin and bones (or save bones for future stock). Set the meat aside.
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3
In a large, heavy-bottomed Dutch oven (cast iron is best), heat the 1 cup of duck fat over medium-low heat. Sprinkle in the flour gradually, whisking constantly.
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4
Cook the roux, whisking without stopping for 25-40 minutes. You are looking for a 'dark chocolate' or 'penny' color. Be careful not to let it burn; if you see black specks, you must start over.
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5
Immediately add the onions, bell pepper, and celery (the 'Holy Trinity') to the roux. The moisture from the vegetables will stop the roux from cooking further. Stir and cook for 5-7 minutes until softened.
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6
Stir in the minced garlic and sliced andouille sausage. Cook for another 3-4 minutes to allow the sausage fat to render and the garlic to become fragrant.
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7
Slowly whisk in the duck stock, one cup at a time, ensuring the roux and liquid emulsify smoothly. Add the Cajun seasoning, thyme, bay leaves, and Worcestershire sauce.
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8
Bring the mixture to a boil, then immediately reduce the heat to a low simmer. Skim any excess oil that rises to the top during the first 15 minutes.
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9
Add the shredded duck meat and the sliced okra to the pot. The okra will help thicken the gumbo as it simmers.
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10
Cover partially and simmer on low for 1.5 to 2 hours. The flavors need this time to marry and the duck meat to become incredibly succulent.
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11
Taste the gumbo. Adjust seasoning with more salt, pepper, or Cajun seasoning if needed. Remove the bay leaves before serving.
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12
Serve a generous ladle of gumbo over a scoop of hot white rice in deep bowls. Garnish with plenty of green onions and fresh parsley.
💡 Chef's Tips
Patience is key with the roux; never turn up the heat to rush it or it will taste bitter. If you don't like the texture of okra, you can omit it and use 1 tablespoon of Filé powder stirred in at the very end (off the heat). For the best flavor, make the gumbo a day in advance and reheat it; the flavors develop significantly overnight. Always use room temperature stock when adding to the hot roux to prevent the mixture from seizing or clumping. If your Cajun seasoning contains a lot of salt, reduce the added kosher salt in the recipe to avoid an oversalted dish.
🍽️ Serving Suggestions
Serve with a side of buttery, toasted French bread for dipping into the rich gravy. A scoop of cold, creamy potato salad served directly in the gumbo bowl is a classic Cajun tradition. Pair with a crisp, cold Abita beer or a light-bodied Pinot Noir to cut through the richness of the duck. Offer a bottle of high-quality Louisiana hot sauce on the table for those who want extra heat. A simple side of vinegar-based coleslaw provides a bright, acidic contrast to the savory stew.