Duck and Sausage Gumbo with Rice

Ingredients

Estimated total cost: €62.96 · €10.49/serving

• two 5 1/2-pound ducks, excess fat discarded and ducks cut into serving piecesEst. price €45.00–€70.00
• 2 pounds kielbasa (Polish smoked sausage), cut into 1/4-inch-thick rounds)Est. price €10.00–€16.00
• 12 cups chicken brothEst. price €2.11–€3.17
• 6 cups waterEst. price €0.00–€0.05
• 1/3 cup all-purpose flourEst. price €0.05–€0.15
• 2 onions, choppedEst. price €0.60–€1.20
• 2 celery ribs, choppedEst. price €0.40–€0.80
• 1 red bell pepper, choppedEst. price €1.20–€2.50
• 1 green bell pepper, choppedEst. price €1.00–€2.00
• 1 teaspoon cayenne, or to tasteEst. price €0.10–€0.25

Steps

1. 1

   Using the tip of a knife, pierce the skin of the duck all around. In a sturdy skillet, sear the kielbasa and duck in batches on medium-high heat until browned, then move them to paper towels to absorb excess oil. In a large 6-gallon pot, mix together the kielbasa and duck with broth and water, then heat until it reaches a gentle simmer.

2. 2

   1. Remove most of the fat from the skillet, leaving only 1/4 cup. Gradually sprinkle in the flour while stirring continuously. Cook the roux over medium-low heat until it reaches a slightly deeper color than peanut butter, which should take approximately 30 minutes. 2. Incorporate onions, celery, and bell peppers into the roux in the skillet. Cook the vegetable mixture with occasional stirring until they reach a crisp-tender texture. 3. Transfer the cooked vegetables from the skillet to a kettle and blend them well with the roux until it is completely dissolved.

3. 3

   Simmer the gumbo without a lid for 2 hours, then allow it to cool down completely. Remove the bones from the duck, getting rid of both the skin and bones. Refrigerate the gumbo overnight. It is possible to prepare the gumbo up to 2 days ahead of time, ensuring it is covered and stored in the refrigerator. Remove any fat that has solidified on top before reheating the gumbo over medium heat with cayenne pepper, scallions, and salt to your desired taste.

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• Cultural note

  Duck and Sausage Gumbo is a traditional dish with roots in Louisiana Creole cuisine. It combines influences from French, Spanish, African, and Native American culinary traditions, showcasing the diverse cultural heritage of the region.

• Seasonal note

  Duck and Sausage Gumbo with Rice is a hearty dish perfect for the colder months, as it provides warmth and comfort during the winter season.

• Health note

  This dish is high in protein and provides a good amount of fiber, making it a filling meal. However, it is also high in calories, fat, and sodium, so it should be enjoyed in moderation.