courtesy Emeril Lagasse, www.foodnetwork.com
2 tablespoons vegetable oil
2 duck leg quarters, cut in 1/2
Freshly ground black pepper
2 cups Dark Brown Roux, see How To Roux, recipe follows
2 cups chopped onions
1 cup chopped celery
1 cup chopped bell peppers
2 pounds smoked sausage, such as andouille or kiebasa, cut crosswise into 1/2-inch slices, browned in a skillet, and drained on paper towels.
2 1/2 teaspoons salt
1/4 teaspoon cayenne
3 bay leaves
10 cups chicken stock
2 teaspoons Emeril's Bayou Blast, recipe follows
2 tablespoons chopped fresh parsley leaves
1/2 cup chopped green onion tops
Steamed White Rice, for serving
Hot Sauce, for serving
Heat the vegetable oil in a large Dutch oven or stockpot over medium-high heat. Lightly season the duck legs with salt and pepper. Cook the duck legs in the hot oil until well browned, 4 to 5 minutes per side. Remove from the stockpot and set aside to drain on paper towels.
Place the roux in the Dutch oven or stockpot over medium-high heat. When the roux is hot, add the onions, celery, and bell peppers and cook, stirring constantly for 4 to 5 minutes, or until wilted. Add the browned duck legs, sausage, salt, cayenne, and bay leaves. Continue to cook, stirring, for 3 to 4 minutes. Add the stock in a slow stream, whisking until incorporated.
Bring to a boil, reduce heat to medium-low, and cook, uncovered, stirring occasionally, for 45 minutes. Skim off any fat that rises to the surface. Return the gumbo to a simmer and cook an additional 45 minutes. Remove from the heat. Stir in the parsley and green onions. Remove the bay leaves and serve in warmed bowls with steamed white rice. Pass hot sauce at the table, if desired.