Duck Gumbo Recipes
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These recipes are by no means the only way to cook duck Gumbo, but rather something to get you started.
If you make a batch that is different and great, GOOD!!!!!!!!

Duck Choices:
Teal is the best duck to make a Gumbo by far. Wooduck is next, followed by mallards and gadwals, or pintails if you have them. You can also cook coots this way, they are very good and you shouldn't knock  them until you try it.
I usually cook greenies because thats what I like to shoot, but teal and wooduck together is about as good as it gets. (Two distinct flavors cooked correctly)
Thats the only ducks I've used, thats all I shoot,  the rest you are on yer own. (But try it)

ONE MORE NOTE......
You cant breast a duck and get the same flavor as from a plucked duck, you might as well give it up right now.
The flavors from the WHOLE duck are needed to make really good Gumbo, breasts wont add enough flavor, so dont waste your time trying it and then complain that it isn't good. You have to pluck your ducks and dat is dat.
I pluck mine then cut along one side from gullet under wing to wishbone and lay them open flat in the pot to cook them, stacked on each other with stuff in between. (A big pot for this, cut them in two for smaller ones)


Poor Man's Duck Gumbo:
(A Classic Authentic Cajun Style Gumbo)

Start any gumbo recipe with this basic list and add your favorites to it.

4 big ducks or 4 little ones.....
1 pound andouille or smoked sausage
big ole pot
couple handfuls of  (1 or 2 cups chopped each)
onion
bell pepper
celery
A can of smushed tomatoes
as much garlic as yer love life allows...
1/2 cup of flour
1/2 cup of oil
Salt & Pepper, a little cayenne if you are so inclined...
Water to cover...
Bunch of cooked rice to pour it over

Fill pot 1/4 with water, add vegetables and turn to high to get boiling.
At the same time make the roux.
When roux is made, (using some of the veggies to cool it)
Pour or spoon  it into the boiling pot and stir in.
Now add ducks and enough water to barely cover.
Bring to boil and let simmer for 2 hours or until ducks are tender,
adding water if needed. Dont add too much water.

Skim off oil, salt and pepper to taste, and serve over rice with good bread.

You can also  layer  this gumbo to get new and different tastes. 


Teal & Crawfish Gumbo

This recipe has a medium heavy roux in it, (3/4 cups each). You might want to go with 1/2 cup each
to get a lighter roux for this.

5 teal plucked & cut
1 pound of crawfish tails
1 pound of Hillshire farms
smoked sausage cut bits size.

2 big onions,
2 or 3 big bell peppers,
6 or so big celery stalks
lotsa fresh garlic,
fresh parsley chopped medium,
bunch of green onions chopped  medium

1 big can of Delmonte stewed tomatoes
1 can of water chestnuts
1 can  pimentos

3/4 cup olive oil (any oil is fine but crawfish fat is best)
3/4 cup flour

tbl. dried basil
tbl. thyme
1 cup or so white wine
salt & pepper cayenne  pepper to taste

white rice french bread with garlic, onion, butter,
fresh parsley and black  pepper painted on.
A big ole bowl and a glass of good wine, (or cold beer)

Use the flour and oil to make the roux, nice and dark. When it's ready
pour one chopped onion and one chopped bell pep and half the celery
 in and stir real quick to kewl the roux and make yer house smell like a
million bucks. Then pour in hot water to half the pot or so and stir up
good. Now add the ducks & sausage a little garlic and black pepper
and simmer covered until the meat is off the bone. About half way
 through this, add more water or wine if you have it to make up
difference. Dont add too much water the gumbo will be too runny.
Just  enough to cover the ducks.

 Take duck out to cool to be deboned, add tomatoes,
rest of chopped  onion, bells, celery, garlic, pimentos, basil, thyme, wine, water chestnuts.
Turn down to slow simmer.

Debone duck return to pot, simmer a little while, then add crawfish ten
 minutes before you going to serve it. (shrimp aint bad either) Paint the
 bread and toss in oven. Hot pepper to taste and salt to taste Dip off
 some of the oil it will have plenty on top. Sever over rice.

Rice:
Make some white rice, when done, mix the chopped parsley and
chopped green onion into the rice raw and don't cook it. I like a lot it
makes a difference oh yea.

Bread:
Chop up some onion, garlic, parsley real fine, toss in sauté pot with
butter and pepper to make paint for bread.


Duck and Seafood Gumbo Supreme

This stuff is eye  poppin good. I also call this rich man's gumbo.
It's hard to beat, no doubt about it.

4 or 5 ducks your choice
1 pound Hillshire farms smoked sausage
1.5 pounds medium shrimp, peeled
I quart of oysters in liquor

3/4 cups each flour and oil for roux

Onions
Bell peppers
Celery
garlic
water chestnuts
pimentos
1/2 cup chopped pecans (no bitter)
fresh chives
fresh parsley
fresh basil
fresh thyme
fresh oregano
white pepper
1 large can tomato paste
1/2 cup honey
juice of one lemon
cup White wine
2 tlbs worschester sauce
salt and pepper

French Bread
Potato Salad
White wine
Layered white rice

I definitely layer this gumbo, adding vegetables at different times to give it many levels of flavor and texture.

Peel uncooked shrimp, put shells in cheese cloth to boil in stock.
Put shells, some fine chopped onion, celery, and peps, garlic, pepper, wine in pot to boil.

Make  roux and add to pot, then add ducks to simmer for 2 hours until tender.

Remove duck to cool, remove shrimp shells discard, add remaining ingredients except lemon juice, shrimp and oysters and ducks to pot let simmer for 45 min to hour,skim off oil. Add deboned ducks simmer 20 minutes, then add oysters with liquor, shrimp, lemon. Cook 10 to 15 minutes, salt and pepper to taste, serve over rice laced with green onions and parsley.

Serve with potato salad, french bread, and white wine.
Yes Sir REE hurt yourself..............


You can look at the ingredients page to get an idea of what other stuff I have used in Gumbo.
There is only one rule, you must have a roux.
(Dont cook gumbo in a Tou Tou either it aint right)
Make your own concoctions up!
Thats the fun of Gumbo!
ENJOY!!!!
About Gumbo  How  To Make Roux  Ingredients  Layering Gumbo  Making Stock  Recipes