Reviewed: Nov. 7, 2009

A good way to use up duck!! If I make again, will slow cook the duck as other reviewers suggested. Made with breast meat only, still was a little tough. The gumbo flavor was great, nice heat, good texture.

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Lizzy

Cooking Level: Intermediate

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Reviewed: Feb. 15, 2009

My husband is an avid hunter, I am diabetic and was looking for a recipe for wild duck. This Wild Duck Gumbo was far and away the best ever! As advertised the meat was tender and not greasy. Kudos to the Chef!!

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Anne Terry

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Reviewed: Oct. 11, 2008

This was the first time I made gumbo and it was so easy. Great cajun flavor and a really good way to use up wild duck.

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DIZRICH

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Reviewed: Jan. 6, 2008

Excellent recipe. I had someone give me alot of cleaned wild duck this recipe was the only one that jumped out at me because I dont like all the sauces that is poured on wild game. The gumbo has a nice spice to it after it hits the back of your throat. I used brown rice instead of the white it turned out really well with alot of flavor and just enough heat to remind you of a good louisiana gumbo. This is a good gumbo for a cold night.

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zfreek280

Cooking Level: Intermediate

Living In: Wilmore, Kentucky, USA

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Reviewed: May 21, 2007

This is a great gumbo recipe even if you don't like gumbo. I used a regular duck and andouille sausage. Make sure to skim off the fat as the gumbo cooks. This irresistible gumbo has been requested at funerals and family get togethers to high acclaim. Thanks.

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sharpe1810

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Reviewed: Jan. 6, 2007

I bought duck legs (no access to wild in the middle of Texas) because I wanted to make this recipe- it sounded so great. I've made it four times now. I recommend getting the best smoked sausage you can. I bought smoked andouille sausage the last two times I made it and you would not believe the difference it made. My friends have asked me to bring this recipe to a get together next week so I'd say that's the perfect reason to rate this a 5 star.

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wannabechef

Cooking Level: Intermediate

Home Town: Bertram, Texas, USA

Living In: Spicewood, Texas, USA

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Reviewed: Nov. 19, 2006

I have family from Louisiana, so I've had my share of gumbo over the years. This recipe is user friendly, and everything gumbo is supposed to be. I'd never had duck gumbo before, and I'm quite impressed. I didn't change much in the recipe, except to half it, and I used four pounds of duck breast instead of a whole duck. I put the duck breast in the slow cooker w/ beef broth for three hours on high, then shredded it and added it to the gumbo during the last 10 minutes of simmering. I also used duck sausage instead of regular pork sausage, which I highly recommend. Everyone enjoy, this is a terrific gumbo.

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