Duck Gumbo

  • Yield: 6 to 8 servings


2 to 3-- mallard or black ducks or 5 wood ducks
3 to 4quarts water
2bunches celery, chopped
1bunch parsley, chopped
1 to 2tablespoon salt
2teaspoons pepper
1 to 2cup butter, divided
6 to 10tablespoons bacon grease, divided
1bunch spring onions with tops, chopped
2-- green peppers, chopped
3cups chopped okra
1-- garlic cove, minced
8 to 10tablespoons all-purpose flour, divided
1/2pound hot link sausage, cooked, optional
1-- (28-ounce) can tomatoes
2-- (6-ounce) cans tomato paste
4 to 5-- bay leaves
3 to 4tablespoons Worcestershire sauce
8dashes Tabasco
1tablespoon paprika
1tablespoon sugar
1 1/2teaspoons tarragon
1 1/2teaspoons thyme
1 1/2teaspoons rosemary
1 1/2teaspoons file powder


  1. Halve ducks and bring to boil in stock pot with water.
  2. Add celery, parsley, salt and pepper.
  3. Simmer, uncovered, 40 to 50 minutes or until meat begins to fall away from bone.
  4. Melt 1 cup buter in large heavy skillet.
  5. Add 3 to 5 tablespoon bacon grease and increase heat.
  6. Saute onions, green peppers, okra, and garlic.
  7. Remove ducks.  Bone and cut into small chunks.
  8. Keep stock on low heat.  Add onions, green pepper and okra, and simmer while roux is prepared.
  9. In same skillet, put 3 to 5 tablespoons bacon grease and enough butter to cover bottom.
  10. Increase heat and add flour, 1 tablespoon at a time, stirring vigorously until roux turns light brown.
  11. Add duck meat and brown.
  12. Add cooked sausage, if desired.
  13. Increase heat under stock while adding meat and sauce of roux.
  14. Bring mixture to a low boil and add tomatoes, tomato paste, bay leaves, Worcestershire sauce, Tabasco, paprika, sugar, tarragon, thyme, rosemary and file.
  15. 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).