Duck Gumbo

By allie5jones

Ingredients

• 1 store bought duck (about 5 lbs.)
• 3/4 cup duck fat
• 3/4 cup flour
• 1/2 cup okra, fresh or frozen
• 3 Tbsp garlic, minced
• 2 cups onion, diced
• 2 cups celery, diced
• 1/2 cup Poblano pepper, diced
• 2 quarts poultry stock
• 1/4 cup file powder
• 4 bay leaves
• 1 tsp. oregano
• 1 tsp. thyme
• Tabasco to taste (4-5 good shakes)
• 1/4 cup Worcestershire sauce
• 2 Tbsp salt
• 1 Tbsp cayenne pepper (less if you're wimpy)
• 1 tsp. black pepper
• 1/2 lb. crawfish
• 1/2 lb. Andouille or keilbasa sausage, sliced
• 1 cup tomatoes, 1/4" dice
• 4 cups cooked rice, set aside

Preparation

Step 1

1. Place duck on a roasting rack in a roasting pan in a 350 degree oven for about 20 minutes per lb. (The duck with finish cooking in the gumbo itself.)
2. Remove the duck from the oven and pour off the fat, reserving 3/4 cup.
3. Let duck cool for 30 minutes until you can comfortable handle it. Pull the meat off the bone and set aside, discarding the skin.
4. To make the roux, bring duck fat to smoking point and slowly add flour. Stir flour and fat until roux becomes a chocolate brown.
5. Stir constantly making sure all flour is being blended. The flour with begin to cook and a wonderful smell will envelope your head. The trick to making the roux a rich chocolate brown without tasting burnt is to remove from heat and stir, return to heat, back and forth.
6. Remove the roux from heat and pour into a stock pot. Stir in okra, garlic, onion, celery, and peppers.
7. Pour is the rich poultry stock and simmer over medium-low heat while you stir in all spices.
8. Simmer for 1 hour on low heat. Taste for salt-pepper.
9. Add crawfish, sausage, tomatoes, and duck meat.
10. Simmer for 30 minutes and adjust seasoning.
11. Serve atop hot rice.