For his take on Cajun gumbo, chef Justin Devillier of La Petite Grocery in New Orleans uses rendered duck fat in the roux instead of butter and quartered ducks in lieu of the classic chicken. In this duck and andouille gumbo recipe, we’ve called for only duck legs, which stay tender during a low-and-slow cooking process and won’t run the risk of drying out like breast meat.
Featured in: "The Hunter's Way to Cook a Louisiana Thanksgiving."
- 8 duck legs (about 6 lb.), fat trimmed, thighs and drumsticks separated
- 1 large yellow onion, finely chopped
- 3 garlic cloves, finely chopped
- 12 thyme sprigs
- 1 fresh sage sprig
- 1 cup plus 2 Tbsp. (5 oz.) all-purpose flour
- 2 Tbsp. hot sauce
- 2 Tbsp. sweet paprika
- 1 Tbsp. cayenne pepper
- 1 Tbsp. Worcestershire sauce
- 1 lb. andouille sausage, cut crosswise into ¼-in.-thick coins
- 1 lb. okra, cut crosswise into ⅓-in.-thick coins
- Kosher salt and freshly ground black pepper
- Cooked white rice, for serving