This Duck Gumbo Is An Intensely Delicious Recipe

This duck gumbo recipe is a winner and a wonderful way to use wild duck. Something about the rich taste of wild duck in combination with a smoked sausage makes what could possibly be the best gumbo on earth. 

For extra exciting flavor try smoking the duck first. The flavor rendered from this is worth the extra effort. Trust me.

Many years ago I ordered a duck and andouille gumbo from a small restaurant in Lafayette, Louisiana. I was so blown away by the intensely delicious flavor I asked the owner for her recipe which she kindly gave to me. Her recipe is very close to my chicken gumbo with the exception of boiling the ducks first then deboning to add back to the gumbo and the added step of smoking.

If you don't have access to a smoker do not worry. Just skip the smoking step and you will have a fantastic dish.

Try making this duck gumbo ahead of time and freeze. When you are ready to serve just thaw and warm on your stove top. This is guaranteed to make you happy and your guests will thank you.

A good source for duck is Whole Foods specialty stores. There are many locations around the USA and likely one located near you.

Duck 'N' Sausage Gumbo


3-4 wild ducks (if using store bought get 2 ducks)

8 quarts water

2 large onions quartered

4 stalks celery quartered

3 bay leaves

3 cloves garlic diced

1/2 teaspoons salt

1/2 teaspoon black pepper

Boil ducks in a large pot along with all ingredients above. Simmer uncovered for 1 1/2 hours our until tender. Remove ducks and de-bone. Chill the stock and skim of the solidified fat from the top and discard. Reserve the stock. Now you are ready to make the gumbo.

Ingredients for gumbo

2 cups flour

1-1/2 cup oil

2 cups sliced smoked sausage (pork, turkey, beef or chicken)

2 cups chopped onions

1 cup chopped celery

1 cup chopped green pepper

4 cloves garlic minced

2 carrots thinly sliced

3 tablespoons chopped parsley

4 quarts duck stock

1/2 cup red wine

1 tablespoon Ragin Cajun Original Seasoning

1/2 teaspoon oregano

2 tablespoons Tabasco


In a large heavy pot make a dark roux with oil and flour . Add all vegetables and cook for 10 minutes until tender. Add stock, wine and seasonings then simmer for 15 minutes.

Add duck and sausage, bring to a boil, reduce heat and simmer on low for 1 1/2 to 2 hours. Long and slow is called for here.

Serve over rice and sprinkle with green onions. Try baked sweet potatoes for a side dish along with toasted whole wheat bread.

Will serve 10-12.

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