Duck fat...a chef's dream come true. Fries cooked in duck fat...drool worthy. Well, I have taken this miracle ingredient and brought it to a new level of goodness. For this duck and andouille gumbo I make the roux using smoked duck fat and serve the gumbo over a bed of Smoked Rice. Why?!?! Because...IT'S BETTER SMOKED.
1 pound andouille sausage, cut into 1/4-inch-thick slices
Cook sausage over medium heat, stirring occasionally for 5 minutes or until browned. Drain on paper towels. Be sure to reserving the drippings in the pot. Set sausage aside.
Add the smoked duck fat to drippings in the pot to measure 3/4 cup. Add the seasoned batter, and cook over medium heat, stirring constantly until roux is dark chocolate colored.
3. Stir in onion, bell pepper, and celery; cook, stirring often, until tender. Gradually add 2 quarts unsalted chicken stock and bring mixture to a boil
4. Add the smoked duck, garlic, bay leaves, Smoky Creole Seasoning and thyme. Reduce heat to low, and simmer, stirring occasionally for 1 hour.
5. Add sausage to gumbo; cook 30 minutes. Remove and discard bay leaves.
6. Remove gumbo from heat. Serve over smoked rice. Garnish with chopped green onions, if desired
Cook's note: For the Smoked Duck Fat. There are two methods for this. 1. I collect the drippings whenever I smoke duck. These drippings are like liquid gold. 2. Purchase duck fat and place into the smoker with a combination of oak and pecan wood. Smoke for about an hour.