Duck Gumbo Recipe

Name: Duck Gumbo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 (3 1/2- to 4-pound) dressed ducklings, skinned and cut up; 2 teaspoons salt, divided; 3/4 cup vegetable oil, divided; 1/2 cup all-purpose flour; 1 cup chopped onion; 3/4 cup chopped green onion; 3 quarts water; 1 (10-ounce) package frozen okra, thawed; 1/2 teaspoon hot sauce; 1/4 teaspoon red pepper; 1/4 cup chopped fresh parsley; 2 cloves garlic, minced; 1/2 pound smoked sausage, cut into 1/2-inch pieces; Hot cooked rice

Servings: persons

3 (3 1/2- to 4-pound) dressed ducklings, skinned and cut up
2 teaspoons salt, divided
3/4 cup vegetable oil, divided
1/2 cup all-purpose flour
1 cup chopped onion
3/4 cup chopped green onion
3 quarts water
1 (10-ounce) package frozen okra, thawed
1/2 teaspoon hot sauce
1/4 teaspoon red pepper
1/4 cup chopped fresh parsley
2 cloves garlic, minced
1/2 pound smoked sausage, cut into 1/2-inch pieces
Hot cooked rice

1
Sprinkle ducklings with 1 teaspoon salt; brown in 1/8 cup hot oil in a large skillet over medium heat, turning to brown evenly. Drain well, and set aside.
2
Combine remaining oil and flour in a large stock pot; cook over medium heat, stirring constantly, 45 minutes or until roux is the color of a copper penny. Add onion, and continue cooking until tender.
3
Gradually add water, stirring until well blended. Add duckling, okra, hot sauce, remaining salt, and red pepper. Simmer, uncovered, 2 1/2 hours or until meat begins to fall off bones. Remove from heat; cool. Cover; refrigerate overnight.
4
Skim off and discard fat from surface. Remove duckling; remove meat from bones, discarding bones. Coarsely chop meat; return to gumbo.
5
Add parsley, garlic, and sausage. Cook over low heat until thoroughly heated.
6
Ladle gumbo over rice in individual serving bowls; serve immediately.

502

kcal

Calories

Fat

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 3 (3 1/2- to 4-pound) dressed ducklings, skinned and cut up, 2 teaspoons salt, divided, 3/4 cup vegetable oil, divided, 1/2 cup all-purpose flour, and more.

Yes, Duck 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 Gumbo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions