Teddy's Duck Gumbo Recipe - Allrecipes.com
Teddy's Duck Gumbo Recipe
  • READY IN 9+ hrs

Teddy's Duck Gumbo

Recipe by  

"I created this gumbo using wild duck, however any type of poultry may be used as a substitute. Serve the gumbo hot over rice. It's a great meal on a cold Arkansas winter day."

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Ingredients Edit and Save

Original recipe makes 1 gallon Change Servings
  • PREP

    45 mins
  • COOK

    8 hrs 40 mins

    9 hrs 25 mins


  1. Place the ducks in a slow cooker, fill with enough water to cover, and cook on Low until juices run clear, about 8 hours. Remove, reserving 3 cups of duck broth, and debone, discarding bones.
  2. Place the water and 3 cups of duck broth into a slow cooker. Add the tomatoes, garlic, onion, celery, bell pepper, bay leaves, and gumbo base mix. Cook on High until the mixture boils. Reduce heat, and stir in the duck meat, okra, shrimp, and sausage. Cook until thickened, about 30 minutes. Serve hot.
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  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews More Reviews

Feb 28, 2011

Great recipe great cook

Nov 18, 2010

yummy! Thank you fellow arkansan!


4 Ratings

Dec 19, 2011

it turned out good but it seemed to be missing something. My husband and I couldn't put our finger on what it needed. I'd also add more spices since it seemed a bit weak. Leftovers had a stronger flavor.

Dec 14, 2014

Love this recipe! Have made it many times and it's always a big hit. I use duck breasts and add chicken broth to the water when cooking the duck - for extra flavor since there are no bones. I put all the veggies (except okra) in my ninja to quickly chop (more like mince). I use fresh okra and slice thin - my husband didn't like the huge chunks that come frozen. I also use a roux base called Kary's Dry Roux. Zatarins tastes fine but this brand has fewer extra unneeded ingredients. May be difficult to find depending on location! I'm way down south. I also use andouille sausage. If it doesn't have enough flavor with regular smoked sausage, try andouille - it's got more louisiana spice. Or could use some tony chacherie's spice blend - you won't need it if you use andouille. Anyhow, great recipe! Thank you for sharing!!


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  • Calories
  • 252 kcal
  • 13%
  • Carbohydrates
  • 16.3 g
  • 5%
  • Cholesterol
  • 120 mg
  • 40%
  • Fat
  • 8.1 g
  • 12%
  • Fiber
  • 3.4 g
  • 13%
  • Protein
  • 27.3 g
  • 55%
  • Sodium
  • 857 mg
  • 34%

* Percent Daily Values are based on a 2,000 calorie diet.

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