Duck and Andouille Gumbo

Name: Duck and Andouille Gumbo
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 6 servings
Cuisine: cajun
Ingredients: 4 pcs duck legs (skin-on, about 1.5 lb total); 400 g andouille sausage (smoked, sliced into 1/2-inch rounds); 0.75 cup all-purpose flour; 0.75 cup vegetable oil; 2 pcs onion (large, diced); 3 pcs celery (stalks, diced); 1 pcs bell pepper (large, green, diced); 4 pcs garlic (cloves, minced); 2 pcs bay leaves; 1 tsp dried thyme; 1 pinch cayenne pepper; 1 tsp smoked paprika; 1 pinch black pepper; 0.5 tsp salt; 6 cup water; 4 pcs green onion (sliced, for garnish); 2 cup long grain white rice (uncooked, steamed for serving); 2 tbsp parsley (chopped, for garnish)

RATING

4.6/5(137)

TASTE SCORE

10/10

A deeply savory, smoky Louisiana stew with tender duck and spicy andouille sausage in a dark chocolate-brown roux. The holy trinity of onion, celery, and bell pepper simmer slowly with herbs and spices, creating a rich, soul-warming dish served over steamed white rice.

PREP

30m

COOK

150m

SERVES

1 CUP

1012 cal

SERVINGS

METHOD · 7 STEPS

prep · ~15 min
Season and brown the duck legs.
1.Pat the duck legs completely dry with paper towels.
2.Season all sides with a pinch each of salt and black pepper.
3.Heat a heavy-bottomed pot over medium-high heat and place the duck legs skin-side down.
4.Sear until the skin is deep golden brown and fat renders, about 8-10 minutes.
5.Turn and sear the other side for 3-4 minutes.
6.Transfer the duck legs to a plate and set aside. Keep the rendered fat in the pot.
TIPDry duck skin is essential for proper browning. Don't rush this step — the browned bits on the pot bottom build the gumbo's foundation flavor.
fry · ~5 min
Brown the andouille sausage.
1.Add the sliced andouille sausage to the same pot with the duck fat.
2.Cook for 4-5 minutes, stirring occasionally, until the edges are browned.
3.Remove the sausage with a slotted spoon and set aside with the duck. Leave all the fat in the pot.
fry · ~30 min
Make the dark roux.
1.Add the vegetable oil and flour to the pot with the reserved fat.
2.Whisk constantly over medium heat. The roux will go from white to blonde to peanut butter to deep chocolate brown.
3.Keep whisking — do not stop. If you see black specks, the roux is burnt and you must start over.
4.Cook until the roux is the color of dark chocolate or a copper penny, about 25-30 minutes.
TIPConstant whisking is non-negotiable. A dark roux walks a fine line between deeply flavorful and burnt. Turn the heat down slightly if it's browning too fast.
saute · ~9 min
Cook the holy trinity vegetables.
1.Immediately add the diced onion, celery, and bell pepper to the hot roux.
2.Stir well to coat the vegetables and stop the roux from cooking further.
3.Cook for 6-8 minutes, stirring often, until the vegetables soften.
4.Add the minced garlic and cook for 1 more minute until fragrant.
TIPAdding the vegetables stops the roux from darkening further. Have them prepped and ready to go before the roux is done.
simmer · ~120 min
Build the gumbo and simmer slowly.
1.Pour in the water gradually while stirring to create a smooth, thick liquid.
2.Add the bay leaves, dried thyme, cayenne pepper, smoked paprika, and the remaining salt and black pepper.
3.Return the browned duck legs and andouille sausage to the pot.
4.Bring the gumbo to a gentle boil, then reduce the heat to low.
5.Cover partially with a lid and simmer gently for 1.5 to 2 hours, stirring occasionally.
TIPA long, low simmer develops the flavor and makes the duck tender enough to fall off the bone. Scrape the bottom of the pot when stirring to prevent sticking.
prep · ~10 min
Shred the duck meat.
1.After simmering, carefully lift the duck legs from the pot with tongs.
2.Place them on a cutting board and let cool slightly until safe to handle.
3.Pull the meat off the bones, discarding the skin and bones.
4.Shred or roughly chop the duck meat and return it to the gumbo.
5.Stir well and taste, adjusting the seasoning if needed.
TIPSome cooks like to leave the duck skin in for extra richness — it's up to you. Remove the bay leaves at this stage.
serve · ~2 min
Ladle the gumbo over steamed rice and garnish.
1.Place a scoop of hot steamed white rice in the center of each bowl.
2.Ladle a generous amount of gumbo around and over the rice.
3.Top with a generous sprinkle of sliced green onions and chopped parsley.
TIPA sprinkle of filé powder at the table is a classic addition — it thickens the gumbo and adds an earthy, sassafras flavor.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Dry the duck legs thoroughly with paper towels before searing to ensure deep browning.
2
Whisk the roux constantly — if you see black specks, it's burnt and you must start over.
3
Have the holy trinity vegetables prepped and ready before the roux reaches dark chocolate color.
4
Simmer the gumbo partially covered for at least 1.5 hours to render the duck fall-off-the-bone tender.
5
Skim excess fat from the surface before serving if the gumbo tastes greasy.
6
Remove the bay leaves before shredding the duck meat to avoid bitter notes.
7
Store leftover gumbo without rice; combine only when reheating to keep the rice from turning mushy.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Reduce vegetable oil to 1/2 cup and use a dry roux: toast the flour in a skillet over medium heat, stirring constantly, until dark brown, then whisk into the pot with the duck fat and broth.

high protein

High-protein

Replace 1 cup of water with chicken bone broth and add 2 cups of shredded rotisserie chicken along with the shredded duck for extra protein without extra cooking time.

jain

Jain

Omit garlic and onion; double the asafoetida (hing) and use leek greens and fennel bulb as substitutes. Replace andouille with smoked plant-based sausage or smoked tofu.

gluten free

Gluten-free

Substitute all-purpose flour with a 1:1 gluten-free flour blend (rice flour and tapioca starch work well) and ensure the andouille sausage is certified gluten-free.

seafood duck gumbo