Duck and Andouille Gumbo

Duck and Andouille Gumbo
Add some Louisiana-inspired flair to your menus with our delicious Duck and Andouille Gumbo.

Duck and Andouille Gumbo
Makes 6 to 8 servings
  • 3 (8-ounce) duck breasts, fat scored
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon ground black pepper, divided
  • 1 tablespoon vegetable oil
  • 1 (16-ounce) package andouille sausage, halved lengthwise and sliced ½ inch thick
  • ½ cup all-purpose flour
  • 1 cup diced yellow onion
  • ½ cup diced celery
  • ½ cup diced green bell pepper
  • 1½ tablespoons minced garlic
  • 1 teaspoon ground cumin
  • 1 (12-ounce) can cola
  • 1 (32-ounce) carton chicken stock
  • 2 dried bay leaves
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon fresh lemon juice
  • Hot cooked rice, to serve
  • French bread, to serve
  • Garnish: fresh thyme leaves
  1. Season duck with 1 teaspoon salt and ½ teaspoon black pepper.
  2. In a large enamel-coated Dutch oven, heat oil over medium-high heat. Add duck, fat side down, and cook until browned and an instant-read thermometer inserted in thickest portion registers 100°, about 2 to 3 minutes per side. Remove, and let drain on paper towels, reserving drippings in pot. Add sausage; cook until browned, about 1 to 2 minutes. Remove using a slotted spoon, and let drain on paper towels, reserving drippings in pot.
  3. Reduce heat to medium; whisk in flour, and cook, stirring occasionally, until dark brown, about 5 to 7 minutes. Stir in onion, celery, and bell pepper. Cook, stirring frequently, until vegetables begin to soften, about 5 minutes. Add garlic, cumin, remaining 1 teaspoon salt, and remaining ½ teaspoon black pepper. Cook until fragrant, about 1 minute. Whisk in cola until smooth.
  4. Add duck, sausage, stock, and bay leaves. Bring to a boil; reduce heat to medium-low. Cover and cook, stirring occasionally, until meat is tender, about 1 hour. Remove duck. Using 2 forks, shred duck meat, and discard fat. Stir in shredded duck, thyme, and lemon juice before serving. Serve over rice with bread. Garnish with thyme, if desired.
Kitchen Tip: To score the fat on the duck breasts, use a sharp paring knife to gently slice lines ¼ inch apart into the fat side of the duck breast. Be careful to only cut halfway through the fat. This will allow the fat to render and will prevent the breast from curling up while cooking.

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