Duck Gumbo

Oxmoor House
about 5 quarts


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2 1/2 teaspoons salt, divided
1 teaspoon pepper
4 (3 1/2- to 4-pound) ducklings, dressed, cut up, and skinned
1 cup butter or margarine, melted
1 1/2 cups all-purpose flour
4 medium onions, chopped
1 small green pepper, seeded and chopped
3 cloves garlic, minced
1 gallon water
2 pounds smoked sausage, cut into 1/2-inch pieces
1/2 teaspoon red pepper
1/3 cup chopped green onion tops
1/3 cup chopped fresh parsley
Hot cooked rice


Sprinkle: 1 1/2 teaspoons salt and 1 teaspoon pepper over ducklings; set aside.

Combine melted butter and flour in a large stockpot; cook over medium heat, stirring constantly, 45 minutes or until roux is color of a copper penny. Add onion, green pepper, and minced garlic; continue cooking 15 minutes or until vegetables are tender.

Gradually add water, stirring until well blended. Add reserved duckling, sausage, and red pepper. Simmer, uncovered, 2 hours or until meat begins to fall off bones. Remove from heat; cool slightly. Cover; refrigerate overnight.

Lift off and discard solidified fat from surface. Remove duckling; remove meat from bones, discarding bones. Chop meat into bite-size pieces; return to gumbo.

Add remaining salt, onion, and parsley. Cook over low heat until thoroughly heated. Ladle over hot cooked rice in individual serving bowls.

Created date

February 2010