Duck, Andouille, Shrimp and Greens Gumbo
Tuesday, November 2, 2021
It’s soup season and for me that means gumbo season and a Duck, Andouille, Shrimp and Greens gumbo was first on the list. Debuting high on the list, this one. Rich dark meat from the cured duck with an earthiness tone from the greens.
Ingredients
5 duck legs
Kosher salt
1 Tbsp. olive oil
3 large yellow onions
2 medium red bell peppers, diced
2 stalks celery, diced
1 lb. andouille sausage, cut into 1" pieces
1 cup all-purpose flour
1 Tbsp. smoked paprika
1 Tbsp. onion powder
1 Tbsp. black pepper, freshly ground
2 dashes Tabasco
1 tsp. Worcestershire sauce
3 qt. chicken stock
1 lb. collard greens, cleaned, de-stemmed and chopped
2 lbs. fresh shrimp, shelled
Instructions
Preheat the oven to 250°. In the meantime place the duck legs, skin side up on a sheetpan.
Using a fork, poke the skin of the duck. Salt both sides heavily and allow to sit for 2 hours.
Tightly place the duck the in a glass pan and slow roast the duck for an hour.
Remove the duck from the oven. Place the duck on a plate and reserve. Reserve the rendered duck fat in a measuring cup.
As the duck roasts, heat a pan and the olive oil over medium heat. Saute the onion, bell peppers and celery until the vegetables become soft. Remove the pan from the heat and set aside.
Heat a 8 qt. pan over medium-high heat. Brown the andouille sausage until brown on all side. Using a slotted spoon, remove the andouille sausage from the pan and allow to drain on papertowels.
Combine the rendered fat from the andouille sauage with the set aside duck fat. Reserving a total of 1 cup, adding vegetable oil if needed to make a full cup.
Heat the reserved 1 cup of fat in the pot. Place a pinch of the flour in the oil to if it sizzles. Then slowly whisk the remaining the flour into the oil, to start a roux.
Whisk the roux until it becomes a medium brown color and a nutmeg smell begins to form.
Add the reserved onion mixture to the roux and combine. Add the smoked paprika, onion powder, black pepper, Kosher salt, tabasco and Worstershire sauce. Add the reserved andouille sausage and duck to the pan.
Slowing whisk in the chicken stock and bring to a boil. Once at a boil, reduce the heat and bring to a simmer.
Add the green and allow the gumbo to simmer for 2 hours.
Add the shrimp to the pot and simmer until cooked.
Serve the gumbo over white rice.
Tags
Main
