Reviewed: Mar. 25, 2012

I live in Louisiana and I'll say this is an excellent gumbo! I used wild duck breasts, as that's what I had on hand. I did smother the breasts for an hour or two, then shredded the meat and added to the gumbo about 10 min. before serving. My husband and I couldn't stop eating it. Delicious!

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Reviewer:

DebbieU

Reviewed: Mar. 5, 2012

Brine & Braise ducks first. I brined them for 2 hours, then cut up and braised in oil over high heat, then saved the oil, added a quart of beef stock and braised low for 4 hours. Reused 1/2 cup of oil to make roux to color of coffee, added veges and spices and garlic and Worcestershire. Then whisked the roux mixture into quart of duck-beef stock and added 2 cups water. Then deboned duck, and added it, the sausages and tomatoes and cooked an additional half hour or so. It is the best gumbo I have ever made, folks were in ecstasy. Cant wait for duck season to begin again.

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Reviewed: Sep. 19, 2011

My family LOVED this, and we are not soup people! I didn't have a lot of the ingredients, such as peppers, celery, sausage, ect., but it turned out wonderful anyway. I used smoked wild turkey instead of duck. Everybody says do it again, and all the hunters in our family are ready to get a bird so I can make this soup again!

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Reviewer:

bookworm

Cooking Level: Intermediate

Reviewed: Mar. 8, 2011

This is a fine, flavorful soup. Just a touch of heat. It's filling and soul restoring. I'm afraid I don't have access to duck, but chicken worked just fine. My father made the comment that this soup tasted like something served at a nice resturant. It took awhile to make, but I like to plan my meals, so I baked chicken for supper the night before then used the leftover chicken in the soup. I only used 1 onion and 1 green pepper, two leg/thigh chicken pieces but otherwise the recipe was about the same.

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Reviewer:

Mint-Tea

Cooking Level: Intermediate

Reviewed: Feb. 8, 2011

This gumbo is amazing!! And the aroma in my house...WOW!!! I made it according to the recipe, except for 1 addition....about 30 minutes before the gumbo was ready, I added a bag of frozen sliced okra. In my opinion, gumbo MUST have okra. I used only boneless, skinless breast meat from wild ducks; makes it an even easier recipe...no deboning involved. : )

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Reviewer:

Hook'emHorns

Reviewed: Jan. 23, 2011

This recipe is phenominal. Living on the coast of Alabama we are very fond of our seafood gumbo, and this ranks right up there with it. It is very easy to make. The only thing I did different from the recipe was substitute 2 pints of home canned tomatoes for the stewed tomatoes. I only used 11/2 quarts of water instead of the 2. I also used Conecuh smoked sausage, for those of you who live in Alabama. I can't wait for my son to go duck hunting again.

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Reviewer:

smullek

Reviewed: Nov. 16, 2010

Great! I added some chicken because I didn't have enough duck & used venison smoked sausage. Added a little cajun seasoning for kick. It was delicious!

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Reviewer:

Staci

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Brandon, Mississippi, USA

Living In: Ridgeland, Mississippi, USA

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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Reviewer:

Lizzy

Cooking Level: Intermediate

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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