Best Duck And Andouille Gumbo Recipes

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DUCK AND ANDOUILLE SAUSAGE GUMBO



Duck and Andouille Sausage Gumbo image

Provided by Food Network

Categories     main-dish

Time 2h40m

Yield 12 servings

Number Of Ingredients 27

1 (12-ounce) bottle stout beer (recommended: Abita Turbo Dog)
6 cups dark chicken stock, or chicken stock or water
1 teaspoon dried thyme
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
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
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

Steps:

  • 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. 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.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

COMMANDER'S PALACE DUCK, WILD MUSHROOM AND ANDOUILLE FILé GUMBO



Commander's Palace Duck, Wild Mushroom And Andouille Filé Gumbo image

This dish was part of a Thanksgiving meal improvised in New Orleans. The recipe includes classic southern Louisiana flavors, like andouille sausage. The filé is important, as it acts as a thickening agent. It is often used as an alternative to okra in gumbos.

Provided by Molly O'Neill

Categories     appetizer

Time 2h45m

Yield 24 cups

Number Of Ingredients 19

2 teaspoons salt
2 teaspoons pepper
1 cup flour, sifted, and 1/4 cup more for dusting duck
3/4 cup vegetable oil
1 duck, about 6 pounds, quartered and skinned
5 cups diced yellow onions
5 cups diced celery
3 cups diced green or red bell peppers
6 cloves garlic, minced
1 teaspoon cayenne
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1 pinch dried thyme
4 bay leaves
2 quarts veal stock
1 1/2 pounds andouille sausage or kielbasa, sliced in quarters lengthwise and cut crosswise in 1/2-inch pieces
2 pounds wild mushrooms, morels or portobellos, cut in 1/2-inch pieces
1 tablespoon file powder
Louisiana-style hot sauce

Steps:

  • Combine 1 teaspoon salt, 1 teaspoon pepper and 1/4 cup flour. Heat oil in a large, dry Dutch oven over high heat until smoking, about 5 minutes. Dust duck with flour mixture, shake off excess and sear in the oil 5 minutes until brown on all sides. Remove from pan.
  • In the same pan over medium heat, slowly add the 1 cup of sifted flour. Stir constantly, to prevent burning, until mixture is a light-brown color, about 6 to 7 minutes. (If the roux has black flecks in it, it is burned and must be remade.)
  • Remove from heat, add the onions and stir well. Lower heat to medium, return the pot to heat and add the celery, stirring for 30 seconds, then the bell peppers, and stir, scraping the sides and bottom of the pot. Add garlic, then all remaining seasoning except file powder. Slowly add the veal stock, continuing to stir.
  • Add the duck, sausage and mushrooms. Bring to a boil, stirring constantly, and simmer 2 1/2 hours. Skim off excess fat. Remove duck pieces from the pot and when cool, remove and discard bones and return duck meat to the pot. Return gumbo to boil and vigorously stir in the file powder until dissolved. Add Louisiana-style hot sauce to taste and serve over white rice.

Nutrition Facts : @context http, Calories 372, UnsaturatedFat 20 grams, Carbohydrate 9 grams, Fat 32 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 10 grams, Sodium 457 milligrams, Sugar 2 grams, TransFat 0 grams

UPPERLINE'S DUCK AND ANDOUILLE GUMBO



Upperline's Duck and Andouille Gumbo image

Chefs dating back to Upperline restaurant's opening in New Orleans, in 1982, have contributed to the development of its famous duck-andouille gumbo. Miguel Gabriel, a longtime Upperline "soup chef," has been responsible for the dark-roux brew since 2010. The recipe also works if you substitute chicken stock for duck stock - and buy the roast duck from your local Chinese restaurant.

Provided by Brett Anderson

Categories     dinner, soups and stews, main course

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 16

1 cup canola or peanut oil
1 cup all-purpose flour
1 white onion, diced
5 celery stalks, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 links andouille sausage or other smoked sausage (about 1/2 pound), cut into 1/2-inch half-moons
3 quarts duck or chicken stock
2 tablespoons dried thyme
2 tablespoons dried oregano
3 dried bay leaves
2 garlic cloves, minced
6 cups pulled roasted duck meat, skin discarded and meat roughly chopped (from 1 to 2 roast ducks; buy these from a Chinese restaurant if you like)
Salt, to taste
Hot sauce (such as Crystal brand), to taste
Cooked rice or potato salad, for serving

Steps:

  • Prepare the roux: In a large Dutch oven, heat the oil over medium-high. (A large stockpot works, but a Dutch oven is ideally shaped for whisking a roux.) Slowly shake the flour over the oil with one hand while whisking with the other hand. Continue to whisk until the roux darkens to a glossy, dark red-brown, 15 to 20 minutes.
  • Reduce the heat to medium and stir the onion, celery and bell peppers into the roux to prevent it from burning, about 3 minutes. Stir in the sausage and cook until coated, a few more minutes.
  • Gradually add the stock, stirring constantly as you add the liquid. Add the thyme, oregano, bay leaves and garlic and simmer over medium-low, stirring and skimming every 20 minutes, until the flavors have melded, about 2 hours. For a thinner gumbo, add water, as desired (up to 2 cups).
  • Stir in the duck meat just before serving and cook until warmed, 3 to 5 minutes. (An extended cook time would turn the meat mushy.) Add the salt and hot sauce to taste. Serve over rice or potato salad.

Nutrition Facts : @context http, Calories 820, UnsaturatedFat 34 grams, Carbohydrate 32 grams, Fat 51 grams, Fiber 3 grams, Protein 57 grams, SaturatedFat 13 grams, Sodium 1661 milligrams, Sugar 8 grams, TransFat 0 grams

DUCK AND ANDOUILLE GUMBO



Duck and Andouille Gumbo image

Duck and Andouille Gumbo, I prefer using wild duck but if that is not available to you store bought duck will work fine. The recipe calls for one duck, that is one large store bought duck. I used wild wood ducks when I made this gumbo originally and due to their small size I ended up using three. Either way, duck makes a really good gumbo. Cooking time includes 90 minutes for the duck stock, 30minutes for the roux and 2 hours for the entire gumbo to cook.

Provided by Gumbo1

Categories     Gumbo

Time 5h

Yield 12 serving(s)

Number Of Ingredients 23

1 duck
1 onion
2 stalks celery
2 teaspoons salt
2 quarts water
1 cup flour
3/4 cup extra virgin olive oil
2 cups chopped onions
1 cup chopped bell pepper
1 cup chopped celery
5 garlic cloves, minced
1/2 cup sherry wine or 1/2 cup cooking wine
2 quarts duck stock
duck meat, picked from the duck
1 lb andouille sausage
3 bay leaves
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons black pepper
1 teaspoon white pepper
cayenne pepper (A little goes a long way)
1 tablespoon Worcestershire sauce
1 tablespoon louisiana hot sauce

Steps:

  • DUCK STOCK: Quarter the onion, cut the celery stalks in half and place into a medium stock pot with the three ducks. Cover the ducks and vegetables with two quarts of water, add salt and bring to a low boil for approximately 90 minutes. After cooking, remove the ducks from the stock and put aside to cool. Strain the broth and set aside, this will be the stock for the gumbo. Discard the onion and celery; it was only there for flavor. After the ducks have cooled, pick all meat from the bones and set aside to be added to the gumbo later.
  • ROUX and TRINITY: Start the roux by pouring the oil in the bottom of the stock pot or Dutch oven you plan to make your gumbo in and set to medium heat. When the oil is hot enough that a pinch of flour causes it to sizzle like it is frying begin adding the flour to the oil while stirring constantly with a whisk or wooden spoon. The roux requires constant stirring while cooking to prevent it from burning and it may be necessary to reduce the heat during cooking several times to prevent the roux from burning. You will notice the roux slowly beginning to get darker as you stir it with your whisk. The correct shade for a gumbo roux will look like a dark melted chocolate. It could take 30-45 minutes for the roux to reach its desired shade, be sure to keep an eye on the heat during the cooking process so that the roux does not burn. Once the roux has reached its correct shade add the onions, celery and bell peppers (trinity) to the roux, add the garlic and set heat to low. Allow the mixture to simmer for about 10 minutes.
  • GUMBO: Add the wine, strained duck stock, duck meat and sausage to the pot with the roux/trinity and set heat to medium. Add all seasonings and remaining ingredients to the pot and stir gently until the roux and stock blend together. When the pot begins to boil reduce heat to low and cook over low heat for 2 hours. The gumbo may look thin when all the ingredients are first added to the pot but it will cook down into a very nice consistency over the next two hours.
  • During the cooking process some oil from the roux and fat from the sausage will float to the top. You can use a big gravy spoon or something similar to skim it off the top. It makes for a better finished product.
  • Any gumbo is best served over white rice with a big piece of French bread and your favorite beer or wine.
  • Enjoy!

Nutrition Facts : Calories 780.7, Fat 65.6, SaturatedFat 19.5, Cholesterol 101.9, Sodium 977.9, Carbohydrate 16.7, Fiber 1.6, Sugar 3, Protein 21.3

SMOKED DUCK AND ANDOUILLE GUMBO



Smoked Duck and Andouille Gumbo image

Categories     Sauce     Duck     Roast     Simmer     Boil

Yield makes 8 servings

Number Of Ingredients 18

4 duck legs, or 1 whole duck
Salt and pepper
1/2 cup vegetable oil or rendered duck fat, plus extra for cooking okra
1/2 cup flour
2 medium onions, chopped
2 bell peppers, chopped
3 celery stalks, chopped
1/2 pound andouille sausage, halved lengthwise and sliced
4-5 garlic cloves, minced
6 cups rich Chicken Stock (p. 206)
2 cups sliced okra, fresh or frozen
1/2 cup plus 2 tablespoons chopped scallions
1 teaspoon chopped fresh thyme
1 teaspoon filé powder, optional
1 tablespoon Worcestershire sauce
Bouquet Garni (p. 145)
Hot sauce
Cooked white rice, optional

Steps:

  • Preheat the oven to 350°F. Place the duck in a roasting pan and season with salt and pepper. Roast the legs for about 1 hour (the whole duck for about 2 hours), until tender. If desired, save the rendered fat to make the roux. Let the duck cool and pick the meat off the bones.
  • Heat the 1/2 cup oil (or duck fat) in a large, heavy-bottomed Dutch oven or cast-iron pot over medium-high heat until almost smoking. Add the flour and whisk constantly until the roux turns a deep brown resembling the color of peanut butter (or even a little darker, for a richer flavor), 10-12 minutes. Add the onions, peppers, and celery, reduce the heat to medium, and cook, stirring, for 5 minutes. Stir in the sausage and cook 3 more minutes. Then add the garlic and whisk in the stock, 1 cup at a time. Bring to a boil, reduce the heat, and simmer for 15 minutes.
  • Heat 2 tablespoons vegetable oil in a small skillet over medium-high heat. When the oil is hot but not smoking, sear the okra and add to the pot, along with 1/2 cup scallions. Add the thyme, optional filé powder, Worcestershire sauce, Bouquet Garni, hot sauce to taste, the reserved duck meat, and a little salt. Simmer over low heat, stirring from time to time, for at least 1 hour. Skim off any fat from the top. Season with salt, pepper, and hot sauce and serve hot, with or without rice. Garnish with the reserved scallions.

DUCK AND ANDOUILLE GUMBO



Duck and Andouille Gumbo image

This is perfect for showcasing what your duck hunter brings home or you may use purchased duck.This is a very traditional Creole gumbo with a wonderful flavor. Originally from an October 1980 issue of Bon Apetit that featured "Creole Cooking at the Source", recipes from Leon Soniat, a New Orleans' native, cooking school teacher and cookbook author.This is a bit time consuming to make, but the taste is worth it!

Provided by Leslie in Texas

Categories     Gumbo

Time 3h40m

Yield 8 serving(s)

Number Of Ingredients 22

4 (10 1/2 ounce) cans beef broth
4 cups water
1 cup canola oil
3/4 cup flour
2 ducks, cut into serving pieces, patted dry (discard fat)
4 celery ribs, finely chopped
2 medium onions, finely chopped
1 green bell pepper, finely chopped
1 1/4 lbs andouille sausages, sliced 1/4 inch thick (or other spicy smoked sausage)
4 garlic cloves, minced
3 bay leaves
1/4 cup Worcestershire sauce
2 teaspoons salt (or to taste)
1 teaspoon dried basil, crumbled
1/2 teaspoon poultry seasoning
1/4 teaspoon ground red pepper (or to taste)
1/4 teaspoon allspice
1/4 teaspoon ground cloves
fresh ground pepper
4 dashes hot pepper sauce
5 green onions, finely chopped
freshly cooked white rice

Steps:

  • Combine broth and water in stockpot and bring to a boil.
  • Reduce heat and let it simmer while preparing duck.
  • Heat oil in heavy large pot.
  • Add duck a few pieces at a time and brown well.
  • Drain on paper towels while browning remaining pieces.
  • Add duck to stockpot.
  • Pour about 3/4 cup of the hot oil into heavy medium skillet.
  • Make roux by blending in the flour, stirring until a smooth paste is formed.
  • Cook ,stirring constantly,until roux is dark coffee-colored brown (this can take up to 30 minutes).
  • Carefully stir in some of the hot stock to thin slightly.
  • Add celery, onion,and bell pepper and stir constantly until very tender, about 5 minutes;add to stockpot.
  • Add sausage to same skillet and brown well; drain off as much excess fat as possible and add sausage to stockpot.
  • Keep gumbo at simmering point and add remaining ingredients except hot pepper sauce,green onion and rice and blend well.
  • Cover partially and continue simmering until duck is very tender, about 2 1/2 hours.
  • Remove from heat and add pepper sauce;blend well.
  • Taste for seasoning, adding salt if needed.
  • Let stand for 5 minutes.
  • Skim off fat, then stir in green onion.
  • Ladle gumbo over hot rice and pass additional hot pepper sauce, if desired.

Nutrition Facts : Calories 1864.7, Fat 173.1, SaturatedFat 50.7, Cholesterol 282.9, Sodium 2900.8, Carbohydrate 19.1, Fiber 1.7, Sugar 3.6, Protein 55.9

UPPERLINE'S DUCK AND ANDOUILLE GUMBO



Upperline's Duck and Andouille Gumbo image

Categories     Chicken     Pepper     Pork     Soup/Stew     Dinner

Number Of Ingredients 13

1 cup canola or peanut oil
1 cup flour
1 white onion, diced
5 stalks celery, diced
1 red bell pepper, diced
1 green bell pepper, diced
8 ounces andouille, diced
3 quarts chicken stock
2 tablespoons thyme
2 tablespoons oregano
3 bay leaves
2 cloves garlic, minced
6 cups roasted duck meat

Steps:

  • Prepare the roux: In a large Dutch oven, heat the oil over medium-high. (A large stockpot works, but a Dutch oven is ideally shaped for whisking a roux.) Slowly shake the flour over the oil with one hand while whisking with the other hand. Continue to whisk until the roux darkens to a glossy, dark red-brown, 15 to 20 minutes.
  • Reduce the heat to medium and stir the onion, celery and bell peppers into the roux to prevent it from burning, about 3 minutes. Stir in the sausage and cook until coated, a few more minutes.
  • Gradually add the stock, stirring constantly as you add the liquid. Add the thyme, oregano, bay leaves and garlic and simmer over medium-low, stirring and skimming every 20 minutes, until the flavors have melded, about 2 hours. For a thinner gumbo, add water, as desired (up to 2 cups).
  • Stir in the duck meat just before serving and cook until warmed, 3 to 5 minutes.

DUCK, OYSTER, AND ANDOUILLE GUMBO



Duck, Oyster, and Andouille Gumbo image

Provided by Food Network

Categories     main-dish

Time 3h5m

Yield 4 to 6 servings

Number Of Ingredients 15

1 cup vegetable oil
1 1/4 cups flour
2 cups diced onion
2 cups diced celery
1 cup diced bell pepper
1/4 cup minced garlic
1 Long Island duck, cut into 6 serving pieces
1 pound andouille sausage, sliced
3 quarts chicken stock
1 pint oysters, liquid reserved
2 cups sliced green onions
1 cup chopped parsley
Salt and cracked black pepper
Hot pepper sauce
Serving suggestion: steamed white rice

Steps:

  • In a 2-gallon stockpot, heat oil over medium-high heat. Once oil is hot, add flour and, using a wire whisk, stir constantly until roux is golden brown, being careful not to scorch. Should black specks appear, discard and begin again.
  • Add onions, celery, bell pepper, and garlic, and saute for 3 to 5 minutes, or until vegetables are wilted. Add duck and andouille sausage, blending into vegetable mixture. Add oyster liquid and chicken stock, 1 ladle at a time. Bring to a rolling boil, reduce to simmer and cook approximately 2 hours. When duck is tender, add oysters, and cook an additional 10 minutes. Add green onions and parsley. Season with salt, pepper, and pepper sauce. Serve over steamed white rice.

DUCK, ANDOUILLE, AND OYSTER GUMBO



Duck, Andouille, and Oyster Gumbo image

Provided by My Food and Family

Categories     Home

Number Of Ingredients 12

2 units ducks
2 teaspoons salt
0.75 teaspoons cayenne pepper
2.75 cups vegetable oil
1 cups flour
3 cups onion
2 cups bell pepper
6 cups chicken stock
1 pounds andouille sausage
2 units oysters
3 tablespoons parsley
1 units rice

Steps:

  • Season duck pieces with 1/2 teaspoon salt and 1/4 teaspoon cayenne pepper. In a large heavy pot or Dutch oven over medium heat on stovetop, heat 1/4 cup oil. Add duck pieces and brown, stirring often. Remove duck pieces and set aside.
  • To the same pot, add remaining 1 cup oil and flour. Cook for 20 to 25 minutes, stirring constantly, to make a dark brown roux. Add onion and bell pepper. Cook, stirring occasionally, for approximately 5 minutes, or until soft. Add stock. Bring to a boil, and then reduce heat to medium-low. Add duck pieces and 1-1/2 teaspoons salt and 1/2 teaspoon cayenne pepper. Cook, uncovered, stirring occasionally, for approximately 1-1/2 hours.
  • Add sausage and simmer for 30 minutes. Skim off any fat that rises to the surface. Add oysters and liquid and simmer for 2 to 3 minutes, or until edges or oysters curl. Remove from heat. Adjust seasonings to taste. Add parsley and serve immediately with steamed rice.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

DUCK AND ANDOUILLE GUMBO



Duck and Andouille Gumbo image

Number Of Ingredients 12

2 pounds chicken or duck
1/2 large yellow onion, chopped
2 cloves chopped garlic
6 sprigs of thyme
1 sprigs of sage
2.5 ounces flour
1 tablespoon hot sauce
1 tablespoon paprika
1/2 tablespoon cayenne
1/2 tablespoon worcestershire sauce
1/2 pound andouille sausage, sliced
1/2 pound okra, sliced

Steps:

  • In a 12-inch skillet, place the duck thighs skin-side-down in a single layer and then place the skillet over medium heat. Cook the thighs until golden brown on the bottom, about 40 minutes. Flip the thighs and cook until browned on the opposite side, 5 minutes more. Transfer the thighs to a plate and cook the drumsticks in the skillet, skin side down, until golden brown, 20 minutes. Flip the drumsticks and cook until browned on the other side, 5 minutes. Transfer all the duck pieces to a plate and pour the duck fat into a measuring cup. Set 1 cup fat aside to make the roux and save the remaining fat for another use or discard.
  • Return the skillet to medium heat, add the onion and garlic and cook, stirring to scrape up the browned bits from the bottom of the pan, until the onions are soft and beginning to caramelize, about 5 minutes. Remove the skillet from the heat and let cool. Meanwhile, tie the thyme and sage sprigs together with kitchen twine.
  • In a large saucepan, heat the 1 cup reserved duck fat over medium-low. Add the flour and cook, stirring constantly, until the roux turns dark brown and smells toasty, about 50 minutes. Scrape the cooled onions into the roux along with the hot sauce, paprika, cayenne, and Worcestershire and stir until evenly coated. Add the duck pieces and tied herbs to the pan along with the andouille, okra, and 10 cups water and bring to a boil. Reduce the heat to maintain a simmer and cook, stirring occasionally, until the duck meat is falling off the bone, about 2 hours.

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