Duck and andouille gumbo

So I’ve been wanting to cook with duck. I love duck. most of what I’ve eaten has been farm raised duck so I went with that. First, I ordered duck fat from amazon for the browning of the duck and roux. I only used the thighs and legs for duck meat. I am saving the breast and wings for another dish later.

I bought a frozen duck from Chris’s specialty meats. I noticed also that the local Winn Dixie carries them leading me to believe they are probably easy to find.

I cooked this very similar to one of my favorite recipes which is Donald Link’s fried chicken and andouille gumbo. Instead of frying chicken I browned both duck thighs in duck fat. I also didn’t have a poblano and started cooking this at 10:30pm for consumption the next day. So a poblano wasn’t happening.

After browning sausage and duck I made a roux from duck fat and flour. Went 1:1. I cheated and used the guidrys precut stuff. While I love to cut the trinity myself and prepare this stuff from base ingredients I don’t have the time always. I like to heat my stock up separately while dumping vegs into roux before ultimately dumping roux/vegs into stock only with meat, spices, minced garlic, jalapeño, browned to non sticky stuff okra, meat from a rotisserie chicken and yes, rotel. I also throw a smocked ham hock in there. I was researching duck gumbo recipes and ran across that at least once. Figured I’d give it a shot. Pictures to follow.










At this time I’ve probably got another 30 minutes or so before I shut it down and put it in the fridge so I can go to sleep. I’ll try to update with a finished product.