Name: Duck and Sausage Gumbo
Yield: Serves 8
Cuisine: United States
Ingredients: 1 large or 2 small carrots, broken into pieces; a handful of fresh herbs such as parsley, thyme, savory, and oregano unbleached (all-purpose) flour; 2 celery ribs, broken into pieces; 2 garlic cloves, minced; 1 pound okra, trimmed and cut into 1-inch pieces about 2 quarts reserved duck stock salt and freshly ground black pepper to taste chopped fresh hot pepper or hot pepper sauce to taste reserved duck breasts and picked duck meat; 1 cup chopped green bell pepper; 1 cup chopped onion; 1 cup chopped celery; ¾ cup duck fat roux; salt, freshly ground black pepper, and cayenne pepper to taste; 1 pound spicy smoked sausage, cut into 1-inch pieces; 1 4 - to 5-pound duck; 3 cups cooked long-grain white rice; 3 quarts water; 1 large onion, quartered

Preparation info

Serves
8

Difficulty
Medium

Appears in

Hoppin John’s Lowcountry Cooking

By John Martin Taylor

Published 1992

About

Duck and sausage gumbo is one of the most widely copied recipes in the South, as it does not depend on the fresh shellfish that so many other gumbo recipes demand. It is an ideal way to feed several hungry mouths with inexpensive duck and sausage, and it is absolutely delicious. In slight imitation of a Vietnamese idea, I hold the duck breasts out of the soup until the last minute, then sear them and the sausages just before adding them to the gumbo. You will need to begin this recipe sever