Duck-and-Sausage Gumbo Recipe -
Duck-and-Sausage Gumbo Recipe

Duck-and-Sausage Gumbo

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"French bread makes this spicy dish a complete meal."

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Original recipe makes 3 1/2 quarts Change Servings


  1. BRING duck in water to cover to a boil in a Dutch oven. Skim off foam. Add celery pieces, carrot, and quartered onion. Cover, reduce heat, and simmer 1 hour. Remove duck from broth, reserving 8 cups broth. Discard vegetables. Set meat and broth aside to cool. Remove meat from bones, and chop into bite-size pieces.
  2. COMBINE flour and next 6 ingredients. Heat oil in a Dutch oven or large cast-iron skillet. Add flour mixture, and cook over medium heat, stirring constantly, until roux is chocolate colored (about 30 to 45 minutes). Reduce heat to medium-low; add bell pepper, chopped onion, chopped celery, and garlic. Cook, stirring constantly, until vegetables are tender. Gradually stir in reserved broth. Add chopped duck meat, sausage, okra, and bay leaf.
  3. BRING to a boil; reduce heat, and simmer 50 minutes. Discard bay leaf. Serve with hot cooked rice and French bread.
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  • Reprinted with permission of Southern Living® magazine. All rights reserved.

Reviews More Reviews

Dec 03, 2003

Making a roux this dark does take time, but it's worth it. The gumbo has a rich, brown flavor that is even better the second day. I didn't skin the duck; instead, I boiled it and separated the skin and bones from the meat afterward. When I make this again, I'll let the duck broth sit overnight in the fridge so the fat can be more easily skimmed out. I will also use hot smoked sausage and a little more of the spices, because we like very spicy food.

Dec 27, 2005

this was the first time i made a husband loved it!!! this is a keeper!i had leftover duck from christmas so i scaled the recipe down to 4 and i doubled all the spices that the recipe called for because i thought it was a little weak...and i bought hot smoked sausage..but it didn't take me 30-45 min for the rue i don't have much in the way of cookware(we're newlyweds) so i used a non stick pan and the rue was done in 15-20 min! and i didn't cook the veggies until tender because it cooked on the stove for 1h 20 min and i added extra okra...this was easy, tasty, a good change from the norm and a good base for my future gumbo endevors :) very good thank you!


3 Ratings

Nov 29, 2005

This dish has been deemed an opening day tradition. An excellent recipe and relatvely easy. Just make sure you get your roux perfected and the rest is a cinch. I added file as well during the last five minutes of cooking.


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