Duck Gumbo

This duck gumbo recipe is popular during winter hunting season, although not quite as common as it used to be. That’s why it’s worth learning how to make your own. It’s a filling, warming dish that makes the modest amount of meat on a wild duck go much further, and which can easily feed a hunting party or a gathering of hungry family members.

Duck is a fatty bird, but instead of making the gumbo greasy, all those drippings provide the key ingredient for any gumbo: the unctuous, savory roux that harnesses all the flavors. Take your time making it to get that smoky, spicy, aromatic sauce that creates the foundation for some wonderful comfort food.

Ingredients for Duck Gumbo

• Wild ducks: These birds have a strong gamey flavor, and plenty of fat but tender meat. You can leave the skin on.
• Canola oil: You’ll want some oil to brown the birds and coax the fat from the duck.
• All-purpose flour: Flour might be the most important ingredient here, as it makes up half of the roux that’s used for thickening and flavoring the stew.
• Smoked sausage: Strong-flavored smoked or spicy sausage is a signature ingredient of gumbo.
• Onion: Chop up some sweet onion for one of the key aromatics in this stew.
• Green pepper: Sweet green bell pepper is another essential ingredient.
• Celery: Completing the Cajun holy trinity is celery, which gives texture and saltiness.
• Parsley: Mince some fresh parsley for its cheerful fragrance.
• Garlic: Use minced garlic or garlic powder for another signature aroma.
• Tomatoes: A can of tangy stewed tomatoes will flavor the sauce and balance some of the duck’s fattiness.
• Bay leaves: No slow-cooked stew is complete without the pungent trace of bay leaf.
• Worcestershire sauce: Worcestershire sauce adds a tangy, funky flavor to the gumbo sauce.
• Pepper and salt: You’ll season the duck gumbo with some freshly ground black pepper for warmth, and you’ll add a little to salt start with. But be sure to taste it throughout to check the saltiness.
• Thyme: Dried thyme gives a strong herby punch to the gumbo.
• Cayenne pepper: Most of the spiciness will come from Cayenne pepper, along with some color.
• Rice: Serve the gumbo over hot cooked rice.

Directions

Step 1: Brown the duck and thicken the roux

In a Dutch oven over medium heat, brown the ducks in batches in oil. Remove the ducks and set them aside, then discard all but 2/3 cup of the drippings. Add flour to the drippings, and cook and stir over medium heat until brown, 12 to 14 minutes. Add the chopped smoked sausage, onion, green pepper, celery, parsley and garlic. Cook for 10 minutes, stirring occasionally.

Editor’s Tip: You don’t want to leave your flour-and-drippings roux unattended, as it can burn quickly. Stir it constantly until you get the right consistency.

Step 2: Add the broth and simmer

Stir in the stewed tomatoes, bay leaves, Worcestershire sauce, pepper, salt, thyme, cayenne pepper and water. Add the duck, and bring the pot to a boil. Reduce the heat, cover the pot and simmer the gumbo on low to medium heat for 60 to 75 minutes, or until the duck is tender.

Step 3: Prepare the duck and serve

Remove the ducks and allow them to cool, then debone them and cut them into chunks. Return the duck meat to the pot and simmer for another 5 to 10 minutes or until it’s heated through. Remove the bay leaves and serve the gumbo with rice.

Jonathan Melendez for Taste of Home

Duck Gumbo Variations

• Cajun seasoning: If you feel like something’s missing, try adding spicy Cajun seasoning.
• Try okra: If you don’t want to make a roux, you can thicken the gumbo with chopped okra, which adds its own flavor.
• Use chicken stock: Instead of water, try using chicken stock or bouillon for the stew. Just be careful when adding additional salt.

How to Store Duck Gumbo

Allow your gumbo to cool completely, then store it in an airtight container for three to four days in the refrigerator. Gumbo is one of those stews that taste even better the next day. Reheat it on the stovetop and serve it with fresh rice.

Can you freeze duck gumbo?

Yes! Distribute cooled gumbo into freezer-safe containers to reheat one portion at a time. You can freeze gumbo for up to six months. Thaw it overnight in the refrigerator and reheat it on the stovetop.

Duck Gumbo Tips

Jonathan Melendez for Taste of Home

What if I can’t get wild duck?

The gaminess of wild duck gives this duck gumbo its character, but if you can’t find wild duck, try Guinea fowl, free-range chicken or farmed duck. Gumbo is about making the most of what you have.

How do I make duck gumbo truly authentic?

For a genuine Louisiana-style gumbo, use Cajun or andouille sausage. Thicken it with filé powder, a seasoning made from the sassafras tree. Stir it with a wooden spoon, and serve it over rice in a bowl, not on a plate.

What’s the best way to serve duck gumbo?

Gumbo is served over rice, whereas if it’s cooked with rice you’ve got jambalaya. That’s usually all you need, but you can serve it with a creamy potato salad on the side to take the sting out of the spice. It’s also a nice touch to have some crackers or crusty bread to dip in the sauce.