Equipment
Ingredients
Proteins
- 4 duck legs (thigh and drumstick), whole, skin-on
- 400 g andouille sausage, sliced into 1cm rounds
Roux & Fat
- 240 ml vegetable oil or rendered duck fat
- 150 g all-purpose flour
Vegetables & Aromatics
- 300 g yellow onion, diced
- 150 g green bell pepper, diced
- 150 g celery, diced
- 300 g wild mushrooms (chanterelle, oyster, or hen-of-the-woods), cleaned and torn
- 6 garlic cloves, minced
Liquid & Seasoning
- 2000 ml duck or chicken stock, warm
- 30 ml worcestershire sauce
- 4 fresh thyme sprigs
- 3 dried bay leaves
- 30 g cajun seasoning blend
- 5 g cayenne pepper
Finishing
- 15 g filé powder (ground sassafras)
- 40 g green onions, sliced
- 800 g cooked white rice, hot, for serving
Nutrition (per serving)
Method
Season the duck legs generously with salt and pepper. In the Dutch oven over medium-high heat, sear the duck legs skin-side down until the skin is golden and crisp and the fat has rendered (about 8-10 minutes). Flip and sear the other side for 2 minutes. Remove duck and set aside. Pour off the rendered fat into a measuring cup.
In the same pot, add the sliced Andouille sausage. Fry until browned and the oils release. Remove sausage with a slotted spoon and set aside with the duck. Do not clean the pot.
Check the amount of fat in the pot. Add enough reserved duck fat or vegetable oil to equal exactly 120ml total fat. Lower heat to medium. Sprinkle in the flour. Whisk constantly and slowly for 30-45 minutes. The roux must reach a dark chocolate color. Do not walk away.
Immediately add the onion, celery, and bell pepper (the Trinity) to the dark roux to stop the cooking process. Stir vigorously. Cook for 5-7 minutes until vegetables are softened. Add the minced garlic and wild mushrooms; cook for another 3 minutes.
Slowly whisk in the warm stock, a ladle at a time, to ensure no lumps form. Add the Worcestershire sauce, Cajun seasoning, thyme, bay leaves, and cayenne. Bring to a boil, then reduce to a gentle simmer.
Return the seared duck legs to the pot (keep the sausage aside for later). Cover the pot and simulate a low braise for 1.5 to 2 hours, or until the duck meat pulls away easily from the bone.
Remove the duck legs. Let them cool slightly, then remove and discard the skin and bones. Shred the meat into large chunks. Skim any excess oil from the surface of the gumbo.
Return the shredded duck meat and the browned sausage to the pot. Simmer uncovered for 30 minutes to marry flavors and thicken slightly.
Turn off the heat completely. Remove bay leaves and thyme stems. Stir in the filé powder and green onions. Do not let the soup boil after adding filé, or it will become stringy. Serve immediately over white rice.
Chef's Notes
- The color of the roux dictates the flavor profile. For this gumbo, push the roux to the color of dark chocolate; if you stop at peanut butter color, the flavor will lack the necessary depth to stand up to the duck.
- Filé powder (ground sassafras leaves) adds a unique root-beer-like herbal note and thickens without starch. It is crucial to add it off-heat.
- Using wild mushrooms like chanterelles adds a woody element that complements the gaminess of the duck perfectly. Regular button mushrooms are a poor substitute; use cremini or shiitake if wild are unavailable.
- Like most stews, this dish tastes significantly better the next day as the flavors meld. Reheat gently to avoid breaking the emulsion or overcooking the filé.
Storage
Refrigerator: 4 days — Flavor improves significantly after 24 hours.
Freezer: 3 months — Freeze without rice. Thaw completely before reheating.
Reheating: Reheat gently on the stovetop over medium-low heat. Do not boil vigorously once filé has been added.
