Duck and Andouille Gumbo | Oregon State Tailgate at Home

Duck and Andouille Gumbo
2 (8-oz) duck breasts, fat scored
2 tsp kosher salt, divided
1 tsp ground black pepper, divided
1 Tbsp vegetable oil
12 oz andouille sausage, halved lengthwise and sliced ½ inch thick
½ c all-purpose flour
1 c chopped yellow onion
½ c chopped celery
½ c chopped green bell pepper
3 cloves garlic, minced
2 tsp smoked paprika
1 tsp ground cumin
1 (12-oz) bottle dark brown ale
32 oz chicken stock
2 dried bay leaves
1 Tbsp chopped fresh thyme
1 Tbsp fresh lemon juice
Hot cooked rice, to serve
Sliced scallions, hot sauce, filé powder, to serve

Sprinkle duck with 1 teaspoon salt and ½ teaspoon black pepper. In a large enamel-coated Dutch oven, heat oil over medium-high heat.  Add duck, fat side down, and cook until browned and an instant-read thermometer inserted in thickest portion registers 100˚, about 5 minutes per side. Reduce heat to medium, if needed. Remove and let drain on paper towels, reserving drippings in pot.  Add andouille and cook until browned, about 5 minutes. Remove using a slotted spoon and let drain on paper towels, reserving drippings in pot. Reduce heat to medium; whisk in flour and cook, stirring occasionally, until dark brown, about 10 minutes.  Stir in onion, celery and bell pepper. Cook, stirring frequently until vegetables begin to soften, about 5 minutes. This is the roux. Add garlic, paprika, cumin, remaining 1 teaspoon salt and remaining ½ teaspoon black pepper. Cook until fragrant, about 1 minute.  Whisk in beer until smooth. Add duck, andouille, chicken broth and bay leaves. Bring to a boil; reduce heat to medium-low. Cover and cook, stirring occasionally, until meat is tender, about 1 hour. Remove duck. Using 2 forks, shred meat and discard fat. Stir in shredded duck, thyme and lemon juice before serving. Serve over rice. Garnish with sliced scallions and hot sauce, if desired. Sprinkle filé powder on individual servings.

Recipe courtesy of Shenette & King Alexander