Wild Duck Gumbo
Prep time
Cook time
Total time
Recipe by:
Serves: 8 to 10
Duck Stock (makes about 2 gallons)
  • 12 teal, cleaned
  • Water
  • 4 medium yellow onions
  • 4 carrots
  • 4 stalks celery
  • 4 pounds wild duck breast, cleaned and blood removed
  • 2 pounds par-cooked teal breast meat, from stock
  • 4 tablespoons vegetable oil
  • 4 cups diced yellow onion
  • 2 cups diced celery
  • 2 cups diced green bell pepper
  • 2 tablespoons minced garlic
  • ½ cup chopped flat-leaf parsley
  • 2 tablespoons chopped rosemary
  • 3 pounds sliced smoked pork sausage
  • 2 gallons duck stock or dark chicken stock, plus more if needed, see recipe
  • 1 cup (8 ounces) dark Cajun roux, such as Rox's Roux
  • 1 tablespoon Acadiana Table Cajun Seasoning Blend, see recipe here
  • 1 tablespoon black pepper
  • Kosher salt, to taste
  • 8 cups cooked long-grain white rice (such as Supreme), for serving
  • 2 cups diced green onion tops, for garnish
  • Hot sauce, for serving
Duck Stock
  1. Rinse teal in cold water until all blood is removed.
  2. In a stockpot over high heat, add teal and cover with water. Simmer for 20 minutes until par-cooked.
  3. Pour off the water and rinse the ducks in cold water. Once cooled, remove the breast meat from the birds and reserve.
  4. Return the carcasses to the stockpot over high heat along with the onions, carrots, and celery, and cover with 2 gallons water. Simmer for 3 hours, skimming the surface along the way.
  5. Strain the stock, skim the fat, and let cool.
  1. Cut the duck breasts into chunks and reserve. Also, reserve the partially cooked teal breast meat.
  2. In a large pot or Dutch oven with a lid over medium-high heat, add the oil along with the onion, celery, and bell pepper. Cook until the onions begin to brown, about 8 minutes.
  3. Add garlic, parsley, and rosemary and continue cooking another 5 minutes.
  4. Add duck meat and sausage. Add stock and roux. Add seasoning and black pepper. Cover and simmer for 1 hour.
  5. Uncover and skim excess oil from the surface. Cover and continue simmering for another 1 hour. Taste and adjust seasoning with salt and pepper.
  6. Serve over rice with green onions.
Cooking time does not include making stock. For 1 cup of dark Cajun roux, combine 1 cup vegetable oil and 1 cup all-purpose flour in a heavy pot over medium-high heat. Stir the mixture constantly with a wire whisk until it turns dark brown. You can order Rox’s Roux, my jarred dark Cajun roux, at AcadianaTable.com.
Recipe by Acadiana Table at https://acadianatable.com/?p=28896