Duck Gumbo

Total Time Prep: 1 hour Cook: 65 min.
Yield 16 servings (4 quarts)
Test Kitchen Approved
Duck gumbo lets home cooks really indulge their skill and passion. With wild duck, andouille sausage and plenty of seasonings and spices, the flavors make it really worth the effort.

Ingredients

  • 2 wild ducks, cut up
  • 1/2 cup canola oil
  • 2/3 cup all-purpose flour
  • 1 pound smoked sausage, sliced
  • 2 cups chopped onion
  • 1-1/2 cups chopped green pepper
  • 1-1/2 cups sliced celery
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon minced garlic
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 2 bay leaves
  • 2 tablespoons Worcestershire sauce
  • 1-1/2 teaspoons pepper
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper
  • 2 quarts water
  • Hot cooked rice

Directions

  1. In a Dutch oven over medium heat, brown duck in batches in oil. Remove and set aside. Discard all but 2/3 cup drippings. Add flour to drippings; cook and stir over medium heat until brown, 12-14 minutes. Add sausage, onion, green pepper, celery, parsley and garlic. Cook for 10 minutes, stirring occasionally.
  2. Stir in the next eight ingredients. Add duck; bring to a boil. Reduce heat; cover and simmer 60-75 minutes or until duck is tender.
  3. Remove duck. Cool. Debone and cut into chunks; return to pan. Simmer 5-10 minutes or until heated through. Remove bay leaves. Serve with rice.

Nutrition Facts

1 cup: 334 calories, 25g fat (8g saturated fat), 73mg cholesterol, 584mg sodium, 10g carbohydrate (4g sugars, 1g fiber), 17g protein.

Our family and friends just love this delightful, rich gumbo - it's such a unique way to serve this wild bird. We like that the meat is tender but not greasy. With all the wonderful spices, this gumbo is a flavorful main dish. -Doris Heath, Bryson City, North Carolina
Recipe Creator

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