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Ingredients
¼ cup plus 2 teaspoons vegetable oil
1 medium onion, peeled and chopped
1 green bell pepper, stemmed, cored and diced
2 ribs celery, diced
¼ cup all-purpose flour
4 cups chicken broth, homemade or low-sodium canned
2 teaspoons dried thyme
1 teaspoon dried oregano
1 bay leaf
½ teaspoon cayenne pepper
½ teaspoon freshly ground pepper
½ teaspoon salt
1 4-pound duck, cut into serving pieces and skinned
1 10-ounce box frozen cut okra
1 pound large shrimp, shelled and deveined
Nutritional analysis per serving (4 servings)
25 grams carbs; 535 milligrams cholesterol; 2235 calories; 98 grams monosaturated fat; 27 grams polyunsaturated fat; 62 grams saturated fat; 198 grams fat; 4 grams fiber; 1079 milligrams sodium; 84 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large pot over medium heat, heat 2 teaspoons of oil and cook the first three vegetables until soft, about 8 minutes. Scrape the mixture into a bowl and set aside. Heat the remaining ¼ cup oil over medium-high heat until it begins to smoke. Gradually add the flour using a long-handled whisk (mixture will get very hot). Lower the heat slightly and cook, whisking constantly, until mixture turns a deep reddish brown color, about 7 minutes.
- Step 2
Remove from heat and gradually whisk in the chicken broth. Stir in the onion mixture, herbs, spices, pepper and salt. Add the duck and simmer slowly for 25 minutes, skimming off the foam. Stir in the okra and cook 5 minutes longer. Remove the pan from the heat. Remove the duck with tongs; when cool, pull the meat off the bones and cut into bite-size pieces.
- Step 3
Skim fat from the broth. Bring to a boil. Stir in the shrimp, immediately remove from the heat and let stand for 2 minutes. Stir in the duck meat and add salt and pepper to taste. Ladle over cooked white rice and serve.
Private Notes
Comments
Baffled as to why this recipe doesn’t render the fat from the duck to use in the roux.
I only had skinned, wild duck breasts to use here but otherwise used the ingredients listed. Since wild duck breasts are smaller and gamier, I used them to build the broth (followed instructions as written until the last step) but did not return the duck meat to the gumbo. It was still very good, and the duck came through clearly. I can only imagine how much better it would be if I had more, farmed duck in the final product.