Duck Gumbo Featured

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Issue Date: November, 2011
Serves: Serves 8
Courtesy of: Courtesy of Mike McMullen, Bayou Manchac


  • 3/4 cup canola oil
  • 1 1/4 cups all-purpose flour
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1/4 cup chopped red bell pepper
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 cup diced tomatoes
  • 5 cups Duck Stock (recipe follows)
  • meat from 2 mallard or 4 teal ducks (reserved from making stock)
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon cayenne
  • 1/2 pound smoked sausage, sliced
  • sea salt
  • hot cooked Louisiana rice for serving


Heat a heavy 4-quart stock pot over medium-high heat. Add canola oil and heat until smoking. Gradually add flour and whisk continuously until a dark roux is achieved, about 20 minutes.

Add onion, celery, and bell peppers to roux and cook 10 minutes or until vegetables are soft, stirring with wooden spoon. Add thyme, bay leaves, and tomatoes and cook 5 minutes more.

Slowly whisk in duck stock, bring to a boil, then reduce heat and simmer for 1 hour, stirring occasionally until stock thickens. Ten minutes before serving, add duck pieces. Correct seasoning with pepper, cayenne, and salt. Serve with hot rice.

Duck Stock:
Makes 7 cups

  • 2 3/4 quarts (11 cups) chicken stock
  • 2 mallard or 4 teal ducks, cleaned and quartered
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 2 bay leaves
  • 1 teaspoon dried thyme

Pour chicken stock into a large stock pot. Add duck pieces and remaining ingredients. Bring to a boil, and cook for 25 to 30 minutes or until reduced to 7 cups. Remove from heat and cool. Strain and reserve stock. De-bone duck, discard fat, and cut duck into bite-size pieces. Reserve duck meat for finished gumbo.

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