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Wild Duck Gumbo

 Wild Duck Gumbo
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
16 ServingsPrep: 1 hour Cook: 65 min.

Ingredients

  • 2 wild ducks, cut up
  • 1/2 cup canola oil
  • 2/3 cup all-purpose flour
  • 1 pound Johnsonville® 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

  • 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

2 of 2

Wild Duck Gumbo (continued)

Directions (continued)

  • garlic. Cook for 10 minutes, stirring occasionally.
  • 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.
  • 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. Yield: 16 servings (4 quarts).
Nutritional Facts: 1 serving (1 cup) equals 334 calories, 25 g fat (8 g saturated fat), 73 mg cholesterol, 584 mg sodium, 10 g carbohydrate, 1 g fiber, 17 g protein.