Duck Gumbo

Recipe from Oxmoor House

More From Oxmoor House


  • 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.
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