This duck and sausage gumbo recipe is from Emeril Lagasse and I got it from the Food network when I searched for "duck and andouille sausage gumbo" on their recipe finder (I have very specific tastes!) You could certainly substitute a 4-5 lbs chicken for the duck. I've actually done that before. Be sure to skim the fat off while it boils or you'll end up with something really, really chickeny and greasy!
The roux is the hardest part of this recipe... just keep the heat medium-high and DON'T STOP STIRRING. Emeril says it should turn the color we want in the time it takes to drink two beers. I don't drink that fast, it takes me ~30 minutes. If you're doing it right, your arm will be tired and it will smell like toast.
http://www.foodnetwork.com/recipes/emeril-lagasse/duck-and-andouille-sausage-gumbo-recipe/
Duck and Andouille Sausage Gumbo
Recipe courtesy Emeril Lagasse, 2006
Recipe Summary
Difficulty: Medium
Prep Time: 25 minutes
Cook Time: 2 hours 15 minutes
Yield: 12 servings
User Rating: 5 Stars
1 (4 to 5-pound) duck
4 teaspoons salt
1/2 teaspoon fresh cracked black pepper
1/4 cup vegetable oil
1 cup all-purpose flour
1 1/2 cups small dice onion
3/4 cup small dice celery
3/4 cup small dice green, red and/or yellow bell peppers
2 tablespoons minced garlic
1 (12-ounce) bottle stout beer (recommended: Abita Turbo Dog)
6 cups dark chicken stock, or chicken stock or water
1 teaspoon dried thyme
2 bay leaves
5 teaspoons Essence, recipe follows
1/4 teaspoon cayenne pepper
1 1/2 pounds andouille sausage (or other smoked sausage), cut into 1/2-inch rounds
Steamed white rice, for serving
1 cup chopped green onions
1/2 cup chopped parsley leaves
Rinse the duck under cold running water both inside and out. Remove any excess fat at the cavity opening and at the neck. Use a sharp boning or butcher's knife to cut the back on either side of the spine. Remove the spine and reserve for stock. Cut through the breastbone of the duck to give you 2 halves. Cut the legs from each half as well as the first 2 digits of the wings. Set the legs aside, and cut the breasts in half horizontally.
Season the duck with 2 teaspoons of Essence. Place a large Dutch oven over medium heat for 2 minutes, or until hot. I actually start by browning the sausage and removing it before putting in the duck. This way the pan will be all oiled up with sausage fat. Place the seasoned duck, skin side down in the pan and sear until golden brown, about 7 to 8 minutes. Turn the duck over and sear on the second side as well for an additional 7 to 8 minutes. Remove the duck from the pan and place on a platter while you make the roux.
Add the vegetable oil to the pan as well as the flour. Using a wooden spoon, stir the roux continuously over medium heat until the color of dark chocolate, about 20 to 25 minutes. Add the onions, celery and peppers and garlic to the roux and stir, gently until the vegetables are slightly wilted, about 4 to 5 minutes. Pour the beer over the vegetables and stir to incorporate. Add the stock/water to the pan with the thyme, bay leaves, Essence, cayenne pepper and the remaining 2 teaspoons of salt. Add the sausage. Stir the pot well to ensure that the roux and the stock are well blended. Raise the heat to medium-high and bring the gumbo to a boil; then lower to a simmer. Return the seared duck pieces to the pan and cook (skimming any foam and fat that may rise to the surface), for 1 hour and 30 minutes. After an hour and a half, remove the duck pieces from the gumbo and place on a platter to cool. Once the duck is cool enough to handle, remove the skin and meat from the bones and add the meat to the gumbo. Discard the skin and bones and re-season the gumbo, if necessary.
To serve the gumbo, ladle 1 cup into a heated soup bowl with 1/4 cup white rice. Garnish with the green onions and chopped parsley.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
- Andy
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