The Best Duck Gumbo
This delicious and easy Duck Gumbo is a big bowl of comfort food that will leave you full and satisfied.
Servings: 12 servings
Ingredients
- 4 duck breasts (from 2 ducks)
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 2 large yellow onions, diced
- 2 green bell peppers, diced
- 4 stalks celery, diced
- 2 teaspoons salt
- 1 teaspoon black pepper
- ½ teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 2 tablespoons minced garlic
- 1 32-ounce container chicken broth
- 1 ½ cups water
- 2 teaspoons Worcestershire sauce
- 1 pound andouille smoked sausage, sliced into ½-inch pieces
- 1 10-ounce can Rotel diced tomatoes with green chilies
- ½ pound medium-size shrimp, peeled and deveined
- 2 teaspoons gumbo filé powder
- Hot cooked rice, for serving
Instructions
- Gather all of your ingredients.
- Score the duck breast skin (but not the meat) in a cross pattern. This helps the fat render and will give you a crispier skin. Place both skin-on breasts on a plate and set in refrigerator until ready to use. Salt it well on both sides, then let it sit on a cutting board while you prepare the gumbo.
- Place a large Dutch oven over medium heat and add the vegetable oil. Whisk in flour, a little at a time and cook, whisking constantly for 15 to 20 minutes, until roux becomes smooth and thick and the color of a penny.
- Stir in the onion, bell pepper, celery, and next 4 ingredients. Cook for about 5 minutes, stirring often, until vegetables are tender.
- Add the minced garlic and cook another 2 minutes.
- Add chicken broth, water, and Worcestershire. Bring to a boil. Reduce heat to low, then simmer 15 minutes.
- Meanwhile, in a large skillet with 1 tablespoon of vegetable oil lay the duck breasts skin side down then turn the heat to medium-high and cook for about 5 minutes. Then flip them over and cook for another 3 minutes until an instant read meat thermometer shows it at 130 degrees F. Transfer the duck to a cutting board and let it rest, skin side up.
- Add the andouille and diced tomatoes with juice to the gumbo, stir well to combine, and simmer another 10 minutes.
- Add the shrimp and gumbo filé powder. Return heat to medium-high and cook 5 minutes or until shrimp turns pink.
- Use a sharp knife to cut those beautiful crispy duck breasts into slices.
- To serve, spoon ½ cup cooked white rice in the middle of serving bowl. Spoon 1 cup gumbo over the top, making sure each person gets some andouille and shrimp. Then top each with a few slices of duck breast.
