Mise-en-place every single ingredient. It must all be prepped, measured, and set aside in its own container, ready to go.
Heat the oil over medium-high heat in a heavy-bottomed Dutch oven until it’s almost smoking.
Sprinkle in the flour and begin whisking until well combined. Continue whisking for the next 40 to 50 minutes until the mixture has taken on the color of dark chocolate. You cannot over-whisk this roux.
Once the roux has achieved the desired color, add the onion, bell pepper, celery, and Fresno chili. Stir to combine. Once the vegetables are sweated in the roux, add in the garlic. Allow the mixture to sweat again.
Once all the veggies have been added, add in the andouille sausage. Stir to combine. Cook for a few minutes or until some of the sausage fat has rendered.
Add ½ of a beer and cook until the liquid is reduced by half.
Stir in the chicken broth until well combined. Remember, add it in stages; don’t add it all at once.
Bring the mixture to an even boil. Add the wood duck breasts. Reduce the heat to low and cover. Simmer the gumbo for 2-3 hours.
Remove the duck breasts from the gumbo and place them in a bowl to cool. Once they are cool enough to handle, shred the duck breasts. Then, return the meat to the pot and simmer it for another 20-30 minutes.
Tightly pack cooked rice into a ramekin, turn the ramekin out into the center of a shallow bowl and ladle the gumbo around the rice. Garnish with green onions and serve.