It’s a new year and we are still serving up new cooking classes at Hill…
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.