Name: Duck and Shrimp Gumbo
Cook time: 1 1/4 hr
Total time: 2 3/4 hr
Yield: Makes 6 to 8 (main-course) servings
Ingredients: 1 (5 1/2- to 6-lb) Long Island duck (also called Pekin), excess fat discarded and duck cut into 6 pieces; 1 tablespoon vegetable oil; 1/2 cup all-purpose flour; 2 medium onions, finely chopped (2 cups); 2 celery ribs, finely chopped (1 cup); 1 large red bell pepper, finely chopped (1 cup); 1 large green bell pepper, finely chopped (1 cup); 4 Turkish or 2 California bay leaves; 2 teaspoons salt; 6 cups reduced-sodium chicken broth (48 fl oz); 4 cups water; 1 lb medium shrimp in shell (31 to 35 per lb), peeled and deveined; 1 cup thinly sliced scallion greens (from 2 bunches); 1/4 teaspoon cayenne; Accompaniment: white rice

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Duck and Shrimp GumboPhoto by Romulo Yanes

Instead of pairing shrimp with sausage, we've taken this spicy gumbo in a more sophisticated direction by adding duck meat.

Cooks' Note

Gumbo, without shrimp, scallions, and cayenne, can be made 3 days ahead and cooled completely, uncovered, then chilled, covered. Bring to a boil, then reduce to a simmer and add shrimp, scallions, and cayenne and simmer until shrimp are just cooked through, about 2 minutes.

Recipe notes

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