Duck and Andouille Gumbo


Roasted duck lends its rich flavor to this hearty stew. Recipe courtesy of Susan Spicer, chef/owner of Rosedale Restaurant

4.0 from 1 reviews
Duck and Andouille Gumbo
Makes 8 servings
  • 4 duck legs or 1 whole duck
  • Salt and ground black pepper, to taste
  • ½ cup plus 2 tablespoons vegetable oil or rendered duck fat, divided
  • ¾ cup all-purpose flour
  • 2 medium yellow onions, chopped
  • 3 stalks celery, chopped
  • 1 large green bell pepper, chopped
  • ½ pound andouille sausage, halved lengthwise and sliced
  • 4 to 5 cloves garlic
  • 6 cups chicken stock
  • 2 cups sliced okra, fresh or frozen
  • ½ cup chopped green onion
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon filé powder (optional)
  • Bouquet garni (see tip)
  • Hot sauce, salt, and pepper to taste
  • Hot cooked rice (optional)
  • Garnish: chopped green onion
  1. Preheat oven to 350°.
  2. Place duck in a roasting pan, and season with salt and pepper.
  3. Roast until tender, about 1 hour for legs or 2 hours for whole duck. If desired, reserve rendered duck fat to make roux. Let duck cool, and pick meat off bones. Alternatively, duck can be smoked.
  4. In a large cast-iron Dutch oven, heat ½ cup oil (or reserved duck fat) over medium-high heat until almost smoking. Add flour; cook, whisking constantly, until roux turns a deep brown, resembling the color of peanut butter (or even a little darker for a richer flavor), 10 to 12 minutes. Add onion, celery, and bell pepper; reduce heat to medium, and cook for 5 minutes, stirring frequently. Stir in sausage, and cook for 3 minutes; stir in garlic. Whisk in stock, 1 cup at a time; bring to a boil. Reduce heat, and simmer for 15 minutes.
  5. In a small skillet, heat remaining 2 tablespoons oil (or rendered duck fat) over medium-high heat. When oil is hot but not smoking, sear okra, and add to pot along with green onion. Add duck meat, Worcestershire, thyme, filé powder (if using), bouquet garni, hot sauce, and a little salt. Simmer over low heat for at least 1 hour, stirring occasionally.
  6. Skim off any fat from top. Season with salt, pepper, and hot sauce. Serve with hot cooked rice, if desired. Garnish with green onion, if desired.

Kitchen Tip: To make a bouquet garni, tie your favorite herbs, such as parsley, thyme, and bay leaf, together with twine.


    • In theory, you definitely could make duck stock, but you might not like the end result because duck has a lot more fat than chicken or turkey. I suspect that there would be quite a lot of fat that you’d want to skim off the top of the stock before adding it to the gumbo; otherwise you would have a very greasy gumbo. You could definitely use the duck fat to make the roux, though. Let us know how it works if you try it!

  1. I used a roasted duck from an Asian grocery, and used the bones to make the stock and rendered the fat and used it mixed with tallow for the roux. It was delicious! I also omit the okra.

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