Smoked Duck and Andouille Gumbo

Ingredients

• 3 duck leg quarters
• 2 sprigs Fresh thyme
• 2 sprigs Fresh oregano
• 2 sprigs Fresh basil
• 4 whole bay leaves
• 2 cups dark roux (using your preferred roux recipe or quick oven baked version)
• 1 large onion (chopped)
• 4 ribs celery (chopped)
• 1 large red bell peppers (chopped)
• 4 cloves garlic (minced)
• 1 tablespoons kosher salt
• 1/2 tablespoon black pepper
• 1 tablespoons smoked paprika
• 1 teaspoon cayenne pepper
• 1 pound frozen or fresh okra (sliced)
• 14 oz can diced fire roasted tomatoes
• 1 pound andouille sausage
• 1/4 cup chopped green onion
• 1/4 cup chopped parsley
• 4 cups chicken stock

Instructions

1. 1

   Smoke duck according to manufacturing instructions. Once smoked, remove meat and reserve for gumbo, saving bones for stock. (The smoking may be done a day in advance)

2. 2

   Cover duck bones with water in a 2-gallon stockpot. Add 2 bay leaves plus 2 stems and leaves of all three herbs and simmer for two hours. Strain and reserve stock.

3. 3

   Pre-heat oven to 400 degrees. Combine 1 cup of duck fat and 2 cups of flour in a cast iron dutch oven and mix well. Add roux to the oven and bake until you achieve desired color. You may need to check and stir every 15-20 minutes until browned.

4. 4

   Once roux is done place pot on the cooktop (be careful as pot will be quite hot). Add onion, celery, bell pepper, garlic, salt, pepper, cayenne, and paprika. Let simmer until vegetables are almost wilted.

5. 5

   Slowly add stock to the roux, stirring to create a smooth consistency and dissolving the roux fully. Let simmer an hour.

6. 6

   While simmering, cut reserved duck meat and andouille into cubes. Set aside.

7. 7

   Adjust seasoning if needed and add tomatoes, remaining bay leaves, okra, duck meat, andouille, green onion, and parsley. Simmer for 15 minutes.

8. 8

   Serve hot over rice of choice.