Today we’re sharing a new Owner-favorite recipe from Chef Bobby. See the recipe below to make this savory southern staple at home.


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)

  1. 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.
  2. Corsley chop the celery, onion, poblano pepper, and garlic.
  3. Stir the vegetables into the roux, and mix in the sausage.
  4. Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes.
  5. Remove from heat, and set aside.
  6. Bring the stock to a boil in a large Dutch oven or soup pot.
  7. Whisk the roux mixture into the boiling stock.
  8. Reduce heat to a simmer, and mix in the bay leaves, thyme, stewed tomatoes, and tomato sauce.
  9. Simmer over low heat for 1 hour.
  10. 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)

  1. Season duck on both sides with salt.
  2. Place duck skin side up on sheet tray and distribute garlic, thyme, rosemary and peppercorns.
  3. Wrap in plastic wrap and refrigerate for 24-48 hours.
  4. Rinse duck and pat dry. Discard cure.
  5. Place duck in casserole dish and add rendered duck fat until covered.
  6. Place lid on casserole dish and bake at 225 degrees for 3-4 hours.
  7. 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

  1. Add all ingredients to a pot and simmer for 1.5 hours.
  2. Strain and set aside.