Duck And Sausage Gumbo Recipe

Name: Duck And Sausage Gumbo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup peanut oil, plus; 1/3 cup peanut oil; 2 wild ducks, dressed, skin removed, cut into pieces, bones and all; salt; fresh ground black pepper; 1 lb andouille sausage, cut in 1-inch rounds; 1/3 cup unbleached all-purpose flour; 1 medium onion, chopped; 1 red bell pepper, chopped; 1 celery, leaves and all, chopped; 1/2 cup chopped parsley; 2 garlic cloves, minced; 2 quarts vegetable broth; 1 teaspoon dried thyme; 1 teaspoon dried marjoram; 1/4 teaspoon dried sage; 2 cups cooked wild rice; 2 tablespoons chopped chives; hot pepper sauce

Servings: persons

1/2 cup peanut oil, plus
1/3 cup peanut oil
2 wild ducks, dressed, skin removed, cut into pieces, bones and all
salt
fresh ground black pepper
1 lb andouille sausage, cut in 1-inch rounds
1/3 cup unbleached all-purpose flour
1 medium onion, chopped
1 red bell pepper, chopped
1 celery, leaves and all, chopped
1/2 cup chopped parsley
2 garlic cloves, minced
2 quarts vegetable broth
1 teaspoon dried thyme
1 teaspoon dried marjoram
1/4 teaspoon dried sage
2 cups cooked wild rice
2 tablespoons chopped chives
hot pepper sauce

1
Heat a large pot over medium heat.
2
Add 1/2 cup peanut oil and heat until hot.
3
Season the duck pieces with salt and pepper and add to the pot.
4
Cook, turning and rearranging a few times, until browned on all sides, about 5 minutes.
5
Remove the ducks from the pot and set aside; discard the oil in the pot.
6
Add the remaining 1/3 cup oil to the pot and heat over medium heat until hot.
7
Add the sausage and cook, stirring, until browned, about 2 minutes.
8
Scoop out the sausage and set it aside with the duck.
9
Sprinkle the flour into the oil and sausage drippings in the pot.
10
Whisk to combine.
11
Cook, stirring, over very low heat for 5-7 minutes or until it makes a dark roux.
12
Add the onion, bell pepper, celery, parsley, and garlic.
13
Gradually stir in 1 to 2 cups of the broth to make a smooth sauce.
14
Add the thyme, marjoram, and sage.
15
Add the duck pieces and sausage, pouring in any of their drippings.
16
Add the remaining broth.
17
Bring to a boil, decrease the heat to low, and simmer for 2 hours, until the duck is fall-off-the-bone tender.
18
Serve over wild rice and sprinkle with chives and hot sauce to taste.

762

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/2 cup peanut oil, plus, 1/3 cup peanut oil, 2 wild ducks, dressed, skin removed, cut into pieces, bones and all, salt, and more.

Yes, Duck And Sausage Gumbo falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Duck And Sausage Gumbo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions