Duck Gumbo With Andouille Sausage Recipe
When only a big bowl of comfort food will do, this duck gumbo with andouille sausage will leave you full and satisfied. Featuring a rich, dark roux made from rendered duck fat, this is a next-level gumbo that's full of cozy Cajun spices with the most silky broth.
How to Make the Best Duck Gumbo With Andouille Sausage
Duck gumbo is the ultimate expression of Cajun and Creole cooking—a deeply flavorful, soul-warming stew that builds its magic from patient technique and quality ingredients. This version with andouille sausage elevates the classic by using rendered duck fat to create a dark, chocolate-colored roux that forms the flavorful foundation of the entire dish.
The beauty of this recipe lies in the careful balance of ingredients and cooking methods. The duck contributes both richness from its fat and tender meat, while the andouille sausage adds smoky, savory depth. The long simmer allows all these flavors to meld together into a unified, complex broth that tastes like it came straight from a New Orleans kitchen.
Serve this gumbo over fluffy white rice and you’ve got a meal that’s equal parts comfort food and culinary sophistication. Whether you’re cooking for a gathering or making a big batch to freeze for later, this duck gumbo with andouille sausage is guaranteed to impress and satisfy.
Duck Gumbo With Andouille Sausage
When only a big bowl of comfort food will do, this duck gumbo with andouille sausage will leave you full and satisfied. Featuring a rich, dark roux made from rendered duck fat, this is a next-level gumbo that's full of cozy Cajun spices with the most silky broth.
Ingredients
Main
Instructions
Main
- In a large stockpot, add the canola oil and heat on medium. When the oil is hot, add half the andouille sausage and cook until browned, about two to three minutes. Flip and brown on the other side. Repeat with the other half of the sausage.
- Turn heat down to medium-low. Add the duck breasts skin side down. Cook until the fat renders, about 15-20 minutes. Remove the duck breasts and repeat with the legs and reserved extra skin pieces. Measure out the rendered duck fat so that you have ½ cup. If you have extra duck fat, store in an airtight container in the refrigerator for future use.
- Turn the heat to medium. Add the ½ cup duck fat back to the pot and whisk in the flour. This is the roux. Whisk continuously until the roux turns the color of melted chocolate. This should take about an hour, depending on your heat. As it cooks, you may need to reduce the heat to medium-low if it starts to smoke and get too hot. You don't want the heat too high to make the roux cook faster because it could burn.
- Once the roux is ready, stir in the celery, green pepper and onion and cook for about five minutes. Stir the vegetables often. Add garlic and cook for about 30 seconds.
- Slowly stir in the chicken stock or water with Better Than Bouillon. Add in the 2 tablespoons Cajun seasoning, bay leaves, Worcestershire sauce, hot sauce and sausage. Remove the skin from the duck and also add that. If desired, add the reserved duck neck and spine. Bring to a boil over medium-high heat and then reduce to a simmer over medium-low heat. Cover and simmer for about an hour and 20 minutes, stir occasionally.
- Remove the duck. Discard the spine and neck if using. Using two forks, shred the meat off the bones. Add the shredded meat back to the pot and stir in the filé powder and parsley.
- Taste the gumbo. If it needs more Cajun seasoning, add a little at a time until it suits your taste. If you'd like more heat, you can add cayenne pepper to your desired heat level. Keep in mind the flavors will bolden if you refrigerate it overnight. Serve with a scoop of white rice and additional hot sauce if desired.
Notes
- The flavors will deepen if you refrigerate the gumbo overnight.
- Extra duck fat can be stored in an airtight container in the refrigerator for future cooking.
- You can adjust the Cajun seasoning and cayenne pepper to your desired heat level.