Duck Gumbo

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You’ll love this classic duck gumbo recipe for a hearty, flavorful meal. Made with wild ducks, smoked sausage, a whole chicken and a rich, dark roux. Don’t let making a gumbo intimidate you. This recipe is very easy to follow and worth it in the end.

There are so many different ways to make gumbo. Seafood, chicken and sausage, and then like this recipe, duck. If you’ve been a follower of mine, you’ll know I’m from Louisiana. I will say that I live in North Louisiana. I am not Cajun nor Creole, but I know some about their cooking.

My husband, Allen, is a farmer, and ducks are always plentiful around here in the winter months. Some years, he will flood his fields and put out duck blinds just for hunting. Some of his crew brought me a few wild ducks, and I had to make this gumbo. It’s so delicious and full of rich flavor. I specifically used a teal duck, but you can use whatever you’d like.

Questions You Might Have:

How do you get duck or wild duck?

These ducks that are locally hunted. 

What type of duck can you use for this recipe?

These ducks in particular are teal. However, you can use any type of dog for this recipe. It’s the same process.

How do you cook your duck beforehand?

You can roast it in the oven or sauté it in a skillet. I roasted mine. You can season it then cook it until it reaches 165 internally.

How to make a roux?

I use equal parts oil and flour. I typically use a cup each. You heat it on medium to low heat in a thick-bottomed pan. I stir with a wooden spoon or a whisk constantly for about 10 to 15 minutes. You’ll want it to be a nice dark color.

How to know if my roux is done?

It’ll turn copper like the color of a penny. You want it a little darker than that. See the photo above for the color of my finished roux.

Can I use a storebought roux?

You can but ehhh… It’s really so easy and cheap to make a classic roux.

Do I have to add the okra?

You don’t. I think the okra adds a good flavor to the gumbo. However, you don’t have to add it in the gumbo.

Equipment You’ll Need

For equipment, you’ll need a large Dutch oven. I used my vintage Magnalite, but you can also use a Le Creuset-type pot. I use mine often for gumbo. You’ll also need an additional skillet or Dutch oven with a heavy bottom. You want this to have a thicker bottom so you don’t scortch your roux.

Then, you’ll need a spoon or spatula. I like the kind that are flat on the end. I like making my roux with these. Then other miscellaneous items are a knife and a cutting board.

Ingredients You’ll Need

Flour and Oil:

You’ll use equal parts oil and flour to make your roux. I used a cup each. I also used vegetable oil. You can use any type of light high smoking point oil that you’d like.

Butter:

I used to not make my gumbo this way and now there’s no going back. I actually make my roux in a separate pan than the whole duck gumbo. I sauté my veggies in a stick of butter. I used to just add them to my roux. I love this step and it’s worth it.

Holy Trinity:

You’ll need a yellow onion, a green bell pepper and a few celery ribs. These are called the Cajun and Creole Holy Trinity. They are in most Louisiana dishes and add so much flavor.

Smoked Sausage:

I used 14 ounces of smoked sausage. You can use whatever kind or brand you’d like.

Chicken:

I always use the meat from a rotisserie chicken. They are easy and cheap and have great flavor.

Duck Meat:

You’ll need about 2 cups of duck meat. You’ll wanted it to be cooked beforehand, just like your chicken. If your duck is still on the bone or carcass, that’s great. I add the whole thing in, let them simmer, then remove them from the duck gumbo, shred and add the meat back in.

Okra:

I used a 12-ounce bag of frozen okra. I just added them in frozen.

Chicken Stock:

You’ll need about 5 cups of chicken broth.

Seasonings:

For seasonings, I used salt, pepper, garlic powder, Cajun seasonings, poultry seasonings, thyme, and bay leaves.

Before you go…

Before you go, please let me know what you thought about this duck gumbo. Did you make it? I want to know all about it here or in the comments below. Happy cooking!