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Recipe info
Category: Soups & Stuff
Rating: 5.00
Contributor: Southern Boy Dishes
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Duck and Sweet Potato Gumbo
Prep Time: 1 hour

Cook Time: 3 hours

Total Time: 4 hours
Yield: 6-8 servings

For the duck:
1 5 to 6 pound duck
For the gumbo:
1/2 cup rendered duck fat
1/2 cup plus 2 tbsp unbleached flour
2 medium onions, chopped
2 medium green bell peppers, chopped
4 stalks celery, chopped
6 cloves garlic, minced
8 cups chicken stock
1 28 ounce can chopped tomatoes
1 1/2 pounds andouille sausage, cooked and sliced on bias into 1/2 inch pieces
2 tablespoons fresh sage, minced
2 tablespoons fresh thyme
1 tablespoon salt
1 teaspoon black pepper
1/4 - 1/2 teaspoon red pepper flakes (to taste)
2 1/2 cups cubed sweet potato, cut into 1/2 inch cubes
Meat of 1 roasted duck, deboned and cut into bite-sized pieces
1/4 cup chopped flat leaf parsley

For the duck:
1. Preheat oven to 450 degrees.
2. Trim all excess fat and skin from duck, cut into small pieces and set aside.
3. Salt and pepper outside of duck and inside cavity.
4. Place duck on a rack in a roasting pan.
5. Place roasting pan in oven and cook for 30 minutes.
6. Reduce oven heat to 350 degrees.
7. Continue cooking duck for 1 to 1 1/2 hours or until temperature in the deepest part of thigh registers to 175 degrees.
8. While the duck is roasting, put skin and fat in a small pan and slowly cook over medium low heat. As fat renders, pour into a heat-proof measuring cup. Cook for as long as fat continues to render.
9. When duck is done, remove fat from roasting pan using a turkey baster and add to reserved fat.
10. When duck is cool, remove meat from bones, eliminating as much skin and fat as possible. Cut meat into bite-sized pieces and set aside.
For the gumbo:
1. Heat 1/2 cup of duck fat in a large dutch oven over medium heat. Add 1/2 cup of flour and whisk until completely blended and all lumps are dissolved.
2. Continue cooking and stirring roux for 20 to 30 minutes until the color is somewhere between a brown paper bag and milk chocolate. When roux is fully browned, whisk in 2 tbsp flour until completely blended.
3. Add onion, peppers, celery, and garlic and mix well. Cook vegetables for 5 to 8 minutes, stirring regularly.
4. Add chicken stock slowly, whisking to mix roux with stock. Bring to boil and reduce heat to simmer.
5. Add tomatoes, andouille sausage, sage, thyme, salt, black pepper, and red pepper flakes. Simmer for 10-15 minutes.
6. Add sweet potatoes, and duck meat. Simmer for 20-30 minutes.
7. Adjust flavor with salt, black pepper, and red pepper flakes to taste. Add parsley and remove from heat.
8. Serve immediately with garlic bread.

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