Wooden Duck And Andouille Sausage Gumbo

The deep, wealthy flavors of duck breast and sausage gumbo will make on a regular basis spent whisking your roux value it

I guarantee you, I’m not being dramatic. When making this wooden duck gumbo recipe, you actually do must whisk like your life is dependent upon it. It requires a lot whisking as a result of making a roux is important to gumbo-making. 

Your roux would be the base of your gumbo’s taste profile. On its face, roux-making appears easy. In spite of everything, a roux is simply flour browned in sizzling oil. Easy, proper? When you’ve by no means made a roux earlier than, don’t be stunned for those who screw it up a couple of occasions. Doing so is merely a ceremony of passage. 

When making a roux, you’ll achieve success for those who do these two issues:

1. By no means stroll away from the pot 
2. Handle your warmth degree. 

To make sure you don’t want to depart the pot, mise-en-place, or put together all of your components earlier than turning the range on. Take a toilet break. Crack a chilly beer and throw on a great playlist. You’re going to be standing and whisking for the following hour. 

When cooking in a heavy-bottomed forged iron Dutch oven, the warmth can escape you. Be sure to don’t burn your roux by maintaining a tally of your warmth degree. I normally begin at a medium-high setting and work my approach all the way down to medium or simply beneath it whereas making my roux. Hold a detailed eye on the contents of your pot and keep one step forward of any potential scorching. You’ll be able to at all times improve the warmth if the roux isn’t browning such as you need. What you possibly can’t do, nevertheless, is un-scorch the flour. As soon as it goes from brown to burnt, simply begin over. There’s no saving it. 

After the roux is sorted, the remainder is straightforward. You’ll just about simply be making stew. Nonetheless, one stew-making tip is so as to add your hen broth in phases. Doing so provides your gumbo a gravy-like thickness. As a result of your roux is the thickener and also you made it at the start, you possibly can’t add extra thickener on the finish of the recipe. When you add an excessive amount of inventory, there’s no going again, and also you’ll find yourself with a skinny gumbo. Including the inventory in phases helps your gumbo keep thick.

Wooden duck gumbo is greatest loved with a crowd of pals or household that will help you scrape the pot clear. If you end up with leftovers, gumbo freezes effectively; retailer quarts of it for as much as one 12 months.

Wooden Duck and Andouille Sausage Gumbo

Will Newell

This is not a fast recipe, however the time invested in a great roux will make an unforgettable gumbo

Prep Time 30 minutes minutes

Cook dinner Time 4 hours hrs

Whole Time 4 hours hrs 30 minutes minutes

Course Most important Course

Delicacies Southern

Servings 8

Energy 560 kcal

• 1 massive yellow onion finely diced
• 1 massive inexperienced bell pepper finely diced
• 4 celery ribs finely diced
• 1 Fresno chili finely diced
• 3 cloves garlic finely diced
• 1 lb andouille sausage sliced into cash
• 1 lb wooden duck breasts (about 6)
• 1 qt hen inventory
• ½ cup impartial oil vegetable, grapeseed, avocado, peanut, and so on.
• ½ cup all-purpose flour
• 2 chilly beers 1 for cooking and 1 for consuming (Abita Amber, if you wish to be canonically right)
• 4 cups cooked rice I used Carolina Gold
• 1 bunch inexperienced onions sliced for garnish

• Mise-en-place each single ingredient. It should all be prepped, measured, and put aside in its personal container, able to go.

• Warmth the oil over medium-high warmth in a heavy-bottomed Dutch oven till it’s nearly smoking.

• Sprinkle within the flour and start whisking till effectively mixed. Proceed whisking for the following 40 to 50 minutes till the combination has taken on the colour of darkish chocolate. You can’t over-whisk this roux.

• As soon as the roux has achieved the specified coloration, add the onion, bell pepper, celery, and Fresno chili. Stir to mix. As soon as the greens are sweated within the roux, add within the garlic. Permit the combination to sweat once more.

• As soon as all of the veggies have been added, add within the andouille sausage. Stir to mix. Cook dinner for a couple of minutes or till among the sausage fats has rendered.

• Add ½ of a beer and cook dinner till the liquid is lowered by half.

• Stir within the hen broth till effectively mixed. Bear in mind, add it in phases; don’t add it unexpectedly.

• Deliver the combination to a good boil. Add the wooden duck breasts. Scale back the warmth to low and canopy. Simmer the gumbo for 2-3 hours.

• Take away the duck breasts from the gumbo and place them in a bowl to chill. As soon as they’re cool sufficient to deal with, shred the duck breasts. Then, return the meat to the pot and simmer it for an additional 20-Half-hour.

• Tightly pack cooked rice right into a ramekin, flip the ramekin out into the middle of a shallow bowl and ladle the gumbo across the rice. Garnish with inexperienced onions and serve.

Energy: 560kcalCarbohydrates: 36gProtein: 28gFats: 33gSaturated Fats: 8gPolyunsaturated Fats: 11gMonounsaturated Fats: 11gTrans Fats: 0.2gLdl cholesterol: 96mgSodium: 667mgPotassium: 570mgFiber: 1gSugar: 4gVitamin A: 151IUVitamin C: 18mgCalcium: 29mgIron: 4mg