Duck & Andouille Gumbo with Coffee-Dark Roux

Preheat oven to 375°F (190°C). Season duck legs with salt, pepper, and Creole seasoning. Roast for 1.5-2 hours, or until tender and skin is crispy. Let cool slightly, then shred the meat, reserving any rendered fat.

In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour, stirring constantly to prevent burning. Continue cooking, stirring constantly, until the roux is a deep, chocolate brown color (this may take 30-45 minutes). Be patient and stir continuously to avoid burning.

Add the chopped onion, bell pepper, and celery to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Gradually whisk in the duck stock, scraping up any browned bits from the bottom of the pot. Add the shredded duck meat, sliced andouille sausage, bay leaves, cayenne pepper, hot sauce, salt, and pepper.

Bring the gumbo to a simmer, then reduce heat to low, cover, and cook for at least 1 hour, or up to 3 hours, stirring occasionally. The longer it simmers, the more the flavors will meld.

Remove the bay leaves before serving. Taste and adjust seasoning as needed.

Serve hot over cooked white rice, garnished with chopped green onions.