Who Dat! The Saints are going to the NFC Championship and I am SOOOO excited. If you know me, you know I love my Saints football and it only makes sense to prepare classic Louisiana dishes while watching the game. My sausage & duck gumbo recipe is so damn good!
This recipe is super special because I used a very powerful ingredient to prepare the homemade roux: rendered duck fat.
Duck fat is way more flavorful than butter and it really gave the roux extra depth and flavor which made the gumbo even more delicious.
I highly recommend using duck fat in place of better for several dishes, not just gumbo.
If you are reading this, I really really need you to root for my Saints! We are playing in the Mercedes Benz Dome against the LA Rams and I just want to see my boys make it to Super Bowl for a second time.
For this recipe you will need:
1 cup rendered duck fat
1 cup all-purpose flour
4 stalk celery, diced
1 large onion, diced
1 large green bell pepper, diced
3 garlic cloves, minced
8 cups chicken stock
1 Tbsp Worcestershire sauce
2 Tbsp Louisiana hot sauce
2 bay leaves
2 Tbsp Cajun seasoning
2 links Andouille sausage, cut into half moons
1 lb. duck breast, skin removed
Curly Parsley, chopped
Begin by making the homemade roux. In a large Dutch oven or pot, heat the rendered duck fat over medium-low heat. Add the flour and stir continuously until the roux turns peanut butter – chocolate brown. The key is to keep stirring as the roux will easily burn if left unattended. *I recommend stirring with a wooden spoon.*
Next, add the holy trinity: onions, celery and bell pepper. Combine with the roux and sprinkle with a generous amount of salt to draw out the liquids. Cook until the veggies are tender, about 10 minutes. Add the minced garlic and cook for an additional 2 minutes.
Next, add the chicken stock, Worcestershire sauce, hot sauce, bay leaves and cajun seasoning. Stir everything together and bring to a rolling simmer. Allow to cook for 45-60 minutes. Next, add the entire duck breast to the gumbo. Remove the duck breast after about 12-15 minutes and shred with two forks.
Add the duck meat back to the gumbo along with the sausage. Cook for an additional 25-30 minutes, allowing all flavors to COME TOGETHER (RIGHT NOW… get it? Beatles…)
Season with salt, pepper and more hot sauce to taste. Serve over a bowl of hot rice and garnish with parsley.