Duck Gumbo

Gumbo is the perfect vehicle for wild duck. The dark roux creates a rich, savory base, the andouille adds smokiness, and the duck meat — braised low and slow until it falls apart — melts into the whole thing. This is a Louisiana classic adapted for the freezer full of ducks that every waterfowl hunter accumulates by January. It feeds a crowd and tastes even better reheated the next day.

Ingredients

• 6-8 wild duck breast halves (or 3-4 whole ducks, broken down)
• 1 lb andouille sausage, sliced into rounds
• 3/4 cup vegetable oil
• 3/4 cup all-purpose flour
• 1 large yellow onion, diced
• 2 stalks celery, diced
• 1 green bell pepper, diced
• 4 cloves garlic, minced
• 6 cups chicken stock
• 1 can (14 oz) diced tomatoes
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp cayenne pepper (adjust to taste)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 lb okra, sliced (fresh or frozen) — optional
• Cooked white rice for serving
• Sliced green onions and file powder for garnish

Instructions

• Season the duck pieces with salt, pepper, and cayenne. Sear in a hot skillet with a splash of oil until browned on both sides. Set aside.
• Make the roux: in a large Dutch oven or heavy-bottomed pot, combine the vegetable oil and flour over medium heat. Stir constantly with a wooden spoon or whisk for 30 to 45 minutes until the roux reaches a dark chocolate brown color. This is the foundation of the gumbo — don't rush it, and don't stop stirring.
• Once the roux is dark brown, immediately add the onion, celery, and bell pepper (the holy trinity). Stir vigorously — the vegetables will stop the roux from cooking further. Cook for 5 minutes until softened.
• Add the garlic and cook for 1 minute.
• Slowly pour in the chicken stock, stirring constantly to incorporate the roux. Add the diced tomatoes, bay leaves, and thyme.
• Add the seared duck pieces and andouille sausage. Bring to a boil, then reduce to a low simmer. Cover and cook for 1.5 to 2 hours until the duck is tender and falls apart.
• Remove the duck, shred the meat, discard any bones, and return the meat to the pot. Add the okra if using and simmer for 15 more minutes.
• Taste and adjust seasoning. Serve over white rice, topped with green onions and a sprinkle of file powder.

Tips

The roux makes or breaks the gumbo. A light roux tastes like flour. A properly dark roux — the color of dark chocolate — adds a deep, nutty, slightly smoky flavor that's irreplaceable. It takes patience, but it's the entire foundation of the dish.

Don't walk away from the roux. 30 to 45 minutes of constant stirring. If it burns (black specks), you have to start over. No shortcuts.

Any wild duck works here. Mallard, teal, gadwall, pintail, wood duck — even diver ducks like bluebills and canvasbacks. The long braise tenderizes everything.