The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newlsetter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Smoked Duck and Andouille Gumbo


1 (4-5) pound duck

2 cups dark roux

2 medium onions, chopped

4 celery ribs, chopped

2 bell peppers, chopped

2 tablespoons garlic

2 tablespoons seasoned salt

1 teaspoon white pepper

1 tablespoon hot sauce

1 pound andouille sausage

¼ cup chopped green onion

¼ cup chopped parsley


  1. Smoke duck over Southern hardwood. Once smoked, remove meat and reserve for gumbo, reserving bones for stock (you can also save the skin for cracklins). Smoking may be done up to 1 day in advance.
  2. Cover duck bones with water in a stockpot and simmer for 2 hours. Strain stock and return to pot. Bring stock to a boil; add roux. Whisk until roux dissolves, about 15 minutes, and let simmer. Add onion, celery, bell pepper, garlic, seasoned salt, white pepper, and hot sauce. Let simmer 1 hour, until vegetables are almost wilted.
  3. Meanwhile, cut reserved duck meat and andouille into cubes. Set aside.
  4. Adjust seasoning of stock-roux mixture if needed, then add duck meat, andouille, green onion, and parsley. Simmer for 15 minutes. Serve hot over rice.
Print Recipe