As Hill Center has weathered the storm of the COVID-19 pandemic, the health and safety…
On the 10th Day of Cooking Christmas, we bring you Chef Mark Haskell’s recipe for Duck and Andouille Gumbo.
DUCK & ANDOUILLE GUMBO
4 tbsp Duck Fat (or oil)
4 tbsp flour, sifted
1 onion, diced
1 stalk of celery, diced
1/2 green pepper, diced
2 andouille sausages (chicken), sliced
4-5 crushed garlic cloves
1 cup crushed or diced tomatoes
2 tablespoons Creole seasoning (red & black pepper, mixed dried herbs, paprika)
1 quart duck or chicken stock (warm)
1-2 cups diced duck meat or confit duck
3/4 cup of okra
Garnish with filé powder, green onions, parsley & hot sauce
To make a roux: Heat oil/fat in a saucepan and stir in flour, stir constantly with whisk until dark brown color, about 15-20 minutes.
Add onions and caramelize, about 7-10 minutes.
Add celery & green pepper, and cook about 5 minutes.
Add sausage, garlic, tomatoes, seasoning, and cook about 5 minutes.
Add in warm stock, little by little, until it comes back to a simmer.
Add meat and okra until flavors come together. Adjust seasoning with salt, pepper, hot sauce, a little honey, etc. to balance flavors.
Serve with white rice and garnishes.