Gluten-Free Gumbo with Duck Confit

Instructions

1. 1Preheat your oven to 175°C. Take the 4 legs of duck confit out of their packaging and place them on a baking sheet. Bake for 20-25 minutes, or until the duck is heated through and the skin is crispy. Once done, carefully shred the duck meat into bite-sized pieces and set it aside for later.
2. 2In a large, heavy-bottomed pot or Dutch oven, heat the 2 tablespoons of olive oil over medium heat. Add the 2 medium onions (diced), 1 large green bell pepper (diced), and 3 celery stalks (diced). Cook, stirring occasionally, until the vegetables have softened, which should take about 5 minutes. Add the 6 cloves of garlic (minced) and cook for 1 more minute until fragrant.
3. 3Add the about 450 g of andouille sausage, sliced into 1.27 cm thick rounds, to the pot. Cook, stirring occasionally, until the sausage is browned on both sides, about 5-7 minutes.
4. 4Stir in the about 450 g of okra (sliced into 1.27 cm pieces) and the 1 14.5 oz can of diced tomatoes. Cook for 10 minutes, stirring occasionally, allowing the flavors to meld.
5. 5Pour in the 8 cups of chicken broth and add the 3 tablespoons of Cajun seasoning. Stir everything together and bring the mixture to a gentle simmer over medium heat.
6. 6In a small bowl, whisk together the 1 teaspoon of xanthan gum with 2 tablespoons of water until smooth. Pour this slurry into the simmering gumbo, stirring constantly to combine. Reduce the heat to low, cover the pot, and let the gumbo simmer for at least 1 hour, or up to 2 hours for a richer flavor. Stir occasionally to prevent sticking.
7. 7During the last 15 minutes of simmering, stir in the reserved shredded duck confit. Ensure it is heated through before serving.
8. 8Serve the gumbo hot over 6 cups of cooked white rice.

Substitutions

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