Duck and Sausage Gumbo

Ingredients

• 1.5 lb duck breast or legs, skin on
• ¾ lb smoked sausage (andouille or similar)
• ½ cup all-purpose flour
• 1 large onion, diced
• 2 stalks celery, diced
• 1 medium bell pepper, diced
• 4 cups chicken broth
• 1.5 cups fresh okra, sliced 1/2-inch thick
• 1 to taste salt, pepper, cayenne to taste

Instructions

1. 1

   Cut duck into 2-inch pieces. Cut sausage into 1/2-inch coins.

2. 2

   Heat 3 tbsp oil in a large heavy pot over medium-high until shimmering, ~90 seconds.

3. 3

   Sear duck pieces 3 minutes per side without moving — skin should render and edges brown.

4. 4

   Transfer duck to a plate. Add sausage, cook 2 minutes per side until browned edges form.

5. 5

   Transfer sausage to the plate with duck. Keep 2 tbsp fat in the pot.

6. 6

   Reduce heat to medium-low. Whisk flour into fat until smooth, then stir constantly, ~8 minutes, until deep chocolate brown.

7. 7

   Add onion, celery, and bell pepper to the roux. Stir for 5 minutes until softened and fragrant.

8. 8

   Pour in broth slowly, stirring constantly to keep the roux smooth, ~2 minutes.

9. 9

   Return duck and sausage to the pot. Bring to a gentle simmer, then reduce heat to low.

10. 10

    Simmer uncovered for 30 minutes, stirring occasionally, until duck is tender.

11. 11

    Add okra and cook 8 minutes more until okra softens and gumbo thickens slightly.

12. 12

    Season with salt, pepper, and cayenne to taste. Serve hot in bowls.

Tools you’ll need

• large heavy pot (5-quart minimum)
• whisk
• wooden spoon
• cutting board
• chef's knife
• measuring cups and spoons

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