Wild Duck Gumbo

Total Time

Prep: 1 hour Cook: 65 min.


16 servings (4 quarts)

Updated: Jun. 30, 2023
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


  • 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


  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.

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