Duck and Sausage Gumbo

Ingredients

• 4 duck breasts (skin on if possible)
• 1 lb. andouille sausage, sliced
• 1 cup vegetable oil
• 1 cup all purpose flour
• 2 large sweet onions, diced
• 2 green peppers, diced
• 2 celery stalks, sliced
• 2 tsp. salt
• 1 tsp. black pepper
• 1/2 tsp. cayenne
• 1 tsp. dried thyme
• 2 Tbsp. garlic, minced
• 1 (32 oz.) carton chicken broth
• 1 1/2 cups water
• 2 tsp. Worcestershire sauce
• 1 (10 oz.) can diced tomatoes with green chilies
• 2 tsp. gumbo file powder
• 3 cups cooked Riceland long-grain white rice

Instructions

Step 1: Make the Roux

1. In a large Dutch oven, heat oil over medium heat.
2. Whisk in flour gradually to avoid lumps.
3. Cook 15–20 minutes, whisking constantly, until dark brown (like a copper penny).

Step 2: Build the Base

1. Stir in onions, peppers, and celery. Cook 5 minutes.
2. Add garlic, salt, pepper, cayenne, and thyme; cook 2 minutes more.
3. Slowly stir in chicken broth, water, and Worcestershire. Bring to a simmer.

Step 3: Cook the Duck

1. Score duck skin in a cross hatch pattern. Season with salt and pepper.
2. In skillet, sear breasts skin-side down until crisp, ~5 minutes. Flip and cook 3–4 minutes more, until internal temp reaches 130°F.
3. Rest duck 10 minutes, then slice thin.

Step 4: Finish the Gumbo

1. Add andouille and diced tomatoes to the pot. Simmer 10 minutes.
2. Stir in gumbo filé powder. Adjust seasoning.

Step 5: Serve

1. Spoon hot Riceland white rice into bowls.
2. Ladle gumbo over top.
3. Garnish each bowl with sliced duck breast.

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