Wild Duck Gumbo
Dive into the bold flavors of the South with this hearty Wild Duck Gumbo, a soul-warming dish that’s packed with Cajun flair. This gumbo combines tender, slow-cooked wild duck, zesty andouille sausage, and the holy trinity of Creole cooking—onion, bell pepper, and celery—simmered in a rich, dark roux for an authentic depth of flavor. Accented with okra, diced tomatoes, and aromatic seasonings like smoked paprika and thyme, this gumbo is robust, comforting, and impossible to resist. Served over fluffy white rice and garnished with fresh parsley and green onions, it’s the perfect dish to impress at gatherings or savor on a chilly evening. Whether you're a gumbo enthusiast or a first-timer, this recipe embraces the heart of Louisiana cuisine with every spoonful.
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Recipe Information
Ingredients
- 2 whole wild duck, cleaned and quartered
- 12 ounces andouille sausage, sliced
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 1 large yellow onion, diced
- 1 medium green bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 8 cups chicken stock
- 14.5 ounces canned diced tomatoes
- 2 bay leaves
- 1 tablespoon Cajun seasoning
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
- 2 cups okra, sliced
- 6 cups long-grain white rice, cooked
- 0.5 cup green onions, chopped (for garnish)
- 0.25 cup fresh parsley, chopped (for garnish)
- to taste hot sauce (optional)
Instructions
Season the wild duck quarters with salt and ground black pepper. Set aside.
In a large, heavy-bottomed pot or Dutch oven, heat 1/4 cup of the vegetable oil over medium-high heat. Sear the duck pieces until browned on all sides, roughly 10 minutes. Remove the duck and set aside.
Add the remaining vegetable oil to the pot, then gradually stir in the flour to make a roux. Cook the roux over medium-low heat, stirring constantly, until it develops a deep, rich brown color, around 25-30 minutes.
Once the roux is ready, add the diced onion, green bell pepper, celery, and garlic. Sauté for 5-7 minutes until the vegetables soften and become fragrant.
Slowly stir in the chicken stock and diced tomatoes, making sure to scrape the bottom of the pot to deglaze any bits stuck to the surface.
Add the browned duck quarters back to the pot, followed by the bay leaves, Cajun seasoning, dried thyme, smoked paprika, and additional salt and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1-1/2 hours, stirring occasionally.
After 1-1/2 hours, remove the duck pieces from the pot and set them aside to cool slightly. Once cool enough to handle, remove the meat from the bones, shred it, and return it to the gumbo.
Add the sliced andouille sausage and okra to the gumbo. Simmer uncovered for an additional 30 minutes, allowing the flavors to meld together.
Taste the gumbo and adjust seasoning as needed. For extra heat, add a few dashes of your favorite hot sauce.
To serve, ladle the gumbo over cooked white rice in bowls. Garnish with chopped green onions and parsley. Serve hot and enjoy!
Nutrition Facts
Calories |
1711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.4 g | 136% | |
| Saturated Fat | 25.9 g | 130% | |
| Polyunsaturated Fat | 23.2 g | ||
| Cholesterol | 337 mg | 112% | |
| Sodium | 1350 mg | 59% | |
| Total Carbohydrate | 90.1 g | 33% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 8.2 g | ||
| Protein | 96.9 g | 194% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 242 mg | 19% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1635 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
