Anyone have a good duck gumbo recipe you can share?

I have one somewhere. Let me see if I can find it.

Just make it like any other gumbo but use duck and sausage. You gonna use wild duck?

Got to put a single big turnip root in the pot.

I brown my duck in the bacon renderings before I get the roux going. Adds another layer to the roux…which is the cornerstone of any good gumbo! And get a good, deep color to your roux…stir, stir, stir.

I very seldom make a duck gumbo. But I’ve made tanker truck loads of goose gumbo. Donia has the right idea.

I smoke whole ducks and chickens and then make a stock.to add later. Pluck the meat and then add sausage and smoked venison and then shrimp right at the end. It's a half day cook for sure.

If you want to quicken it up, smoke meats, use canned or homemade stock and it'll go quicker.

Here is a quick and easy one should be able to replace the chicken with duck.

In a skillet brown
1 pack of connecha sausage hickory sliced thin
Blend one large bell pepper and add to it 1 stick of good butter
1 large yellow onion
Add 2 lbs of skinless chicken or duck diced
Season with garlic cajun and little lawerys to taste and brown.
I like to cook it down till the bell pepper is dried out a splash of chicken broth to deglaze the pan helps at the end

In an instant pot or Dutch oven
2 boxes of Zararans gumbo mix
Use good (Swanson) chicken broth in place of the water
Add a can of diced fire roasted tomatoes or quart from the garden if you have them I like to blend them to make it smoother
Add 1 can of Marie Stuart okra and tomatoes

Once the sausage and chicken/duck are browned and cooked down add it to the pot of other stuff and cook. The instant pot works good but you can do it in a crock pot or Dutch oven in the oven as well. You have to stir it as the Gumbo mix has a little rice in it that will clump and stick to the bottom and scorch. The longer you simmer it the better it gets.

We serve with the cheap Walmart fresh baked French loaf and white rice.

I know this is cheating but it’s easy and the results are always outstanding!

You cook the rice in the gumbo?
Never mind. I see where the mix has the rice in it.

I started making duck gumbo years ago after watching a Duck Commander video. Phil cooked some and I imitated the recipe to the best of my abilities. Wouldn't even try to give you a recipe because mine is different every time.

I put a couple of plucked ducks in the crock pot and cover them with chicken broth, add onion, bell pepper and garlic with spices to taste. Cook overnight and let cool. Pick the meat from the ducks. Put aside the broth. Make a DARK roux. Add the trinity and cook until the onion is translucent. Then add the broth, duck, pound of Andoullie sausage. I like tomato so a can of Rotel or diced roasted garlic tomato. Bring to a boil and cook until you cannot wait anymore. Add Okra while you cook the rice. If you add shrimp put them in at the very end.

That isn't a recipe but general guidelines. Dad said to add an ice cream scoop of rice on top and enjoy.

The recipe in Paul Prudhomme's book , Louisiana Kitchen, is the standard. Made it many times; not simple, but worth the time.
If you like Louisiana cuisine; buy that book.

Start to finish, I take about 3 hours for a good gumbo. I like it thick, so I generally cook it down for another hour or so. I use Jacob’s Smoked Meats andouilles and tasso. Their chicken andouille is really good.
I start with fat (bacon renderings) and browning bite sized wild meats a couple of minutes each side. Take them out and start the roux, taking it a lil past when it starts to smoke good (stir, stir, stir!). Add holy trinity and continuing to stir until the trinity sweats out well. Add stock/broth/other liquids, 1/2 frozen okra, seasons, bay leaves and tomatoes (I’m a mater guy), stir and simmer an hour. Add rest of okra, smoked meats and sausage…stir and simmer 1/2 hour . Add browned wild meats, smoked chicken, etc and simmer 1/2 hour. Turn to low and let it sit another hour to concentrate all the layers of flavor. Top with rice (and or potato salad) a dash of hot sauce and enjoy!
*I usually drop a few links of boudin in with an hour to go. Those are for the cook…yum-mee!!

I’m sure this is delicious, but I’m afraid my grandma would hunt me down and switch me.

Yeah my grandmother worked a full time job and had a ton of folks at her house to feed all the time so she found ways to save time where she could.

Don’t knock it till ya try it.