You are here: Home » Recipes » Duck Gumbo Duck Gumbo Recipe by Favorite Recipes Press Yield 6 to 8 servings This gumbo will satisfy any hunger with lots of tasty duck and chunky vegetables. PrintEmail Ingredients 2 to 3 -- mallard or black ducks or 5 wood ducks3 to 4 quarts water2 bunches celery, chopped1 bunch parsley, chopped1 to 2 tablespoon salt2 teaspoons pepper1 to 2 cup butter, divided6 to 10 tablespoons bacon grease, divided1 bunch spring onions with tops, chopped2 -- green peppers, chopped3 cups chopped okra1 -- garlic cove, minced8 to 10 tablespoons all-purpose flour, divided1/2 pound hot link sausage, cooked, optional1 -- (28-ounce) can tomatoes2 -- (6-ounce) cans tomato paste4 to 5 -- bay leaves3 to 4 tablespoons Worcestershire sauce8 dashes Tabasco1 tablespoon paprika1 tablespoon sugar1 1/2 teaspoons tarragon1 1/2 teaspoons thyme1 1/2 teaspoons rosemary1 1/2 teaspoons file powder Instructions Halve ducks and bring to boil in stock pot with water. Add celery, parsley, salt and pepper. Simmer, uncovered, 40 to 50 minutes or until meat begins to fall away from bone. Melt 1 cup buter in large heavy skillet. Add 3 to 5 tablespoon bacon grease and increase heat. Saute onions, green peppers, okra, and garlic. Remove ducks. Bone and cut into small chunks. Keep stock on low heat. Add onions, green pepper and okra, and simmer while roux is prepared. In same skillet, put 3 to 5 tablespoons bacon grease and enough butter to cover bottom. Increase heat and add flour, 1 tablespoon at a time, stirring vigorously until roux turns light brown. Add duck meat and brown. Add cooked sausage, if desired. Increase heat under stock while adding meat and sauce of roux. Bring mixture to a low boil and add tomatoes, tomato paste, bay leaves, Worcestershire sauce, Tabasco, paprika, sugar, tarragon, thyme, rosemary and file. Simmer, uncovere, 4 to 6 hours. Recipe reprinted with permission from the Junior League of Augusta’s Second Round; Tea Time at the Masters (Augusta, Georgia, 1988).