- Season and Brown the Duck:
- Season duck pieces with salt, pepper, thyme, and oregano. In a large pot or Dutch oven, heat a tablespoon of vegetable oil over medium-high heat. Brown the duck pieces on all sides. Once browned, remove the duck from the pot and set aside.
- Make Roux:
- In the same pot, combine the remaining vegetable oil and flour to make a roux. Cook the roux over medium heat, stirring continuously, until it becomes a dark brown color (similar to chocolate). Be patient, as this process may take about 20-30 minutes.
- Add Vegetables:
- Add diced onions, bell peppers, celery, and minced garlic to the roux. Stir well and cook until the vegetables are softened.
- Add Okra and Tomatoes:
- Add sliced okra and diced tomatoes to the pot. Continue to cook for an additional 5-7 minutes.
- Add Andouille Sausage and Spices:
- Stir in sliced andouille sausage, bay leaves, paprika, cayenne pepper, salt, and black pepper. Cook for a few minutes to allow the flavors to meld.
- Pour in Broth and Beer:
- Gradually pour in the chicken or duck broth, stirring constantly to avoid lumps. Add the dark beer.
- Simmer:
- Bring the mixture to a simmer and let it cook for at least 30 minutes, allowing the flavors to develop.
- Add Browned Duck:
- Add the browned duck pieces back to the pot. Simmer for an additional 30-45 minutes or until the duck is tender.
- Adjust Seasoning:
- Taste and adjust the seasoning, adding more salt, pepper, or cayenne if needed.
- Serve:
- Serve the Duck and Andouille Gumbo over a bed of cooked white rice.
- Garnish:
- Garnish with chopped green onions and fresh parsley.
- Enjoy:
- Enjoy the robust and savory flavors of Duck and Andouille Gumbo!
This dish takes time and patience, especially with the roux, but the resulting flavors are well worth the effort. Adjust the spice level to your liking and savor this hearty and comforting gumbo.