1 ½ cups finely diced celery
3 cloves garlic, sliced
2 quarts good-quality chicken broth
2 bay leaves
2 tablespoons smoked paprika
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
2 tablespoons Worcestershire sauce
2 to 3 tablespoons hot sauce
Steamed long-grain white rice
Green onions, chopped fine
Potluck garlic bread, see recipe below
1. Season the duck with the salt and cayenne pepper to taste. Brown the duck and bones in a large cast-iron skillet over medium-high heat. When browned, push duck to the side. Add sausage to the skillet; cook until browned. Turn off heat; transfer duck, bones and sausage to a bowl, leaving fat in the skillet. This will be the start of the roux.
2. In the same skillet over low heat, add the flour and oil; whisk until smooth. Cook, whisking very frequently, until the roux is slightly lighter than dark chocolate, about 45 minutes. Immediately transfer roux to a bowl; set aside.
3. Melt the butter in a large soup pot; add the peppers, onion, celery and garlic. Cook until soft. Add the chicken broth; heat to a boil. Reduce heat to a simmer; whisk in the reserved roux. Add the bay leaves, paprika, black pepper, cayenne pepper, Worcestershire sauce, hot sauce and reserved duck, bones and sausage, stirring to combine. Simmer until duck is fully cooked.
4. Remove duck pieces from the gumbo; cool slightly. Pick the meat off the bones, discarding the bones and slicing meat into bite-size bits; set aside. Simmer gumbo, about 1 hour. Check seasoning, adding more salt and hot sauce if you like. Add the reserved duck; cool the soup. Refrigerate overnight.
5. To serve, scrape off the solid fat which has risen to the top; heat the gumbo slowly. Serve with steamed rice, a sprinkling of green onion and garlic bread for sopping up the sauce.
Per serving (for 8 servings): 348 calories, 24 g fat, 7 g saturated fat, 69 mg cholesterol, 14 g carbohydrates, 19 g protein, 889 mg sodium, 2 g fiber.
Potluck garlic bread
Prep: 5 minutes
Cook: 6 minutes