Duck Gumbo

Total Time:
2 hr 40 min
20 min
2 hr 20 min

4 to 6 servings

  • 1 (4 to 5 pound) duck, boned and cut into 2-inch pieces
  • Creole spice
  • 6 ounces lard (that's what they have at duck camps)
  • 1 cup flour
  • 12 cups rough-chopped onions
  • 1 cup rough-chopped celery
  • 1 cup rough-chopped green bell pepper
  • 2 quarts stock or water
  • 3 bay leaves
  • 2 tablespoons chopped garlic
  • Hot pepper sauce
  • Worcestershire sauce
  • Essence, recipe follows
  • Steamed rice, for serving
  • 1 cup rough-chopped green onions, for garnish
Emeril's Essence:
  • 2 1/2 tablespoons paprika

  • 2 tablespoons salt

  • 2 tablespoons garlic powder

  • 1 tablespoon black pepper

  • 1 tablespoon onion powder

  • 1 tablespoon cayenne pepper

  • 1 tablespoon dried leaf oregano

  • 1 tablespoon dried thyme

  • Combine all ingredients thoroughly and store in an airtight jar or container.

  • Yield: about 2/3 cup

  • Recipe courtesy New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.

  • Heat a Dutch oven over medium-high heat. Season duck pieces with Creole spice and brown on all sides, in batches, if necessary. Remove duck pieces to a plate, reduce heat to medium, add lard and melt. Stir in flour and cook, whisking, until it becomes a nutty-brown roux, about 15 minutes. Add onions, celery, bell pepper and cook, stirring often, until tender. Return duck pieces to pot along with stock, bay leaves and garlic. Bring to a boil, reduce heat to simmering, cover and cook 2 hours, occasionally skimming excess fat from top of gumbo.

  • When sauce is thickened and flavors are well-blended, adjust seasonings, to taste with pepper sauce, Worcestershire, Creole spice, salt and pepper. Serve with steamed rice and green onions.

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