Chef John's Duck, Sausage, and Shrimp Gumbo

Sear the Duck: Heat the oil in a large skillet over medium heat. Place duck legs skin-side down and cook until deeply browned and the fat has rendered (about 10 minutes). Flip and brown the other side (3-4 minutes). Remove duck legs and set aside, leaving the rendered fat in the skillet.

Create the Roux: Whisk 1 cup of flour into the rendered duck fat, adding additional oil if needed to create a thick, smooth roux. Reduce heat to medium-low and cook, stirring constantly, until the roux turns a rich, reddish-brown color (about 40 minutes). Whisk in the remaining 2 tablespoons of flour and cook for another 2 minutes.

Incorporate the Broth: Gradually whisk in the chicken broth, about 1 cup at a time, ensuring each addition is fully incorporated before adding the next. Remove from heat and set aside.

Sauté Aromatics and Sausage: In a large Dutch oven, cook the andouille sausage over medium heat until browned (about 8 minutes). Add the chopped onion, peppers, celery, and chopped green onions; cook until the onion is translucent (about 10 minutes). Stir in the black pepper, thyme, cayenne pepper, and bay leaf, followed by the diced tomatoes.

Simmer the Gumbo: Place the ham hock in the center of the Dutch oven. Pour the roux mixture over the ham hock, adding enough water to cover. Nestle the seared duck legs into the mixture. Bring to a simmer, then reduce heat to low. Cover with the lid slightly ajar to allow steam to escape. Simmer slowly, stirring occasionally, until the duck and ham hock meat are tender (about 4 hours). Skim any excess fat from the surface as it simmers.

Add Okra and Shredded Meat: Remove the duck legs and ham hock to a large bowl and let cool slightly. Stir the pickled okra into the gumbo. Once cool enough to handle, shred the meat from the duck legs and ham hock, discarding the bones and skin. Return the shredded meat to the gumbo. Simmer for an additional 45 minutes to allow the flavors to meld.

Finish with Seafood: Increase the heat to medium-high and bring the gumbo to a gentle boil. Stir in the shrimp and crawfish tails; cook until they turn bright pink and are cooked through (about 3 minutes). Stir in the remaining 1 tablespoon of chopped green onions. Taste and adjust seasonings as needed.

Serve: Ladle the gumbo into bowls and serve hot over cooked white rice. Garnish with additional green onions and a pinch of cayenne pepper, if desired.