Today we’re sharing a new Owner-favorite recipe from Chef Bobby. See the recipe below to make this savory southern staple at home.
Chef Bobby’s Duck Gumbo
1 cup all-purpose flour
¾ cup bacon drippings
1 cup coarsely chopped celery
1 large onion, coarsely chopped
1 large poblano pepper, coarsely chopped
2 cloves garlic, minced
1 pound andouille sausage, sliced
3 quarts duck stock
salt to taste
4 bay leaves
½ teaspoon dried thyme leaves
1 (14.5 ounce) can stewed tomatoes
1 (6 ounce) can tomato sauce
2 (10 ounce) packages frozen cut okra, thawed
1 pound duck confit (recipe below)
- Make a roux by whisking the flour and 3/4 cup bacon drippings together in a large, heavy saucepan over medium-low heat to form a smooth mixture. Cook the roux, whisking constantly, until it turns a rich mahogany brown color. This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn. Remove from heat; continue whisking until mixture stops cooking.
- Corsley chop the celery, onion, poblano pepper, and garlic.
- Stir the vegetables into the roux, and mix in the sausage.
- Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes.
- Remove from heat, and set aside.
- Bring the stock to a boil in a large Dutch oven or soup pot.
- Whisk the roux mixture into the boiling stock.
- Reduce heat to a simmer, and mix in the bay leaves, thyme, stewed tomatoes, and tomato sauce.
- Simmer over low heat for 1 hour.
- Mix in okra and duck confit, and simmer until flavors have blended.
4 duck legs (about 2 1/4 pounds total)
3 tablespoons kosher salt; for table salt, use about half as much by volume or the same weight
4 medium cloves garlic
4 sprigs fresh thyme
4 sprigs fresh rosemary
2 teaspoons whole black peppercorns
2 to 4 cups rendered duck fat or Crisco (enough to cover duck)
- Season duck on both sides with salt.
- Place duck skin side up on sheet tray and distribute garlic, thyme, rosemary and peppercorns.
- Wrap in plastic wrap and refrigerate for 24-48 hours.
- Rinse duck and pat dry. Discard cure.
- Place duck in casserole dish and add rendered duck fat until covered.
- Place lid on casserole dish and bake at 225 degrees for 3-4 hours.
- Let cool for 1 hour then remove the meat from the legs, save the bones.
4 duck leg bones
3.5 quarts of cold water
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 clove garlic
- Add all ingredients to a pot and simmer for 1.5 hours.
- Strain and set aside.