Ingredients
- 4 duck breasts (skin on if possible)
- 1 lb andouille sausage, sliced
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 2 large onions, diced
- 2 green bell peppers, diced
- 4 celery stalks, diced
- 2 tsp salt
- 1 tsp black pepper
- ½ tsp cayenne (optional)
- 1 tsp dried thyme
- 2 tbsp garlic, minced
- 1 (32 oz) carton chicken broth
- 1 ½ cups water
- 2 tsp Worcestershire sauce
- 1 (10 oz) can diced tomatoes with green chilies
- 2 tsp gumbo filé powder
- 3 cups cooked Riceland long-grain white rice (for serving)
Instructions
Step 1: Make the Roux
In a large Dutch oven, heat oil over medium heat.
Whisk in flour gradually to avoid lumps.
Cook 15–20 minutes, whisking constantly, until dark brown (like a copper penny).
Step 2: Build the Base
Stir in onions, peppers, and celery. Cook 5 minutes.
Add garlic, salt, pepper, cayenne, and thyme; cook 2 minutes more.
Slowly stir in chicken broth, water, and Worcestershire. Bring to a simmer.
Step 3: Cook the Duck
Score duck skin in a crosshatch pattern. Season with salt and pepper.
In a skillet, sear breasts skin-side down until crisp, ~5 minutes. Flip and cook 3–4 minutes more, until internal temp reaches 130°F.
Rest duck 10 minutes, then slice thin.
Step 4: Finish the Gumbo
Add andouille and diced tomatoes to the pot. Simmer 10 minutes.
Stir in gumbo filé powder. Adjust seasoning.
Step 5: Serve
Spoon hot Riceland white rice into bowls.
Ladle gumbo over top.
Garnish each bowl with sliced duck breast.
