Duck and Andouille Gumbo

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“This is perfect for showcasing what your duck hunter brings home or you may use purchased duck.This is a very traditional Creole gumbo with a wonderful flavor. Originally from an October 1980 issue of Bon Apetit that featured "Creole Cooking at the Source", recipes from Leon Soniat, a New Orleans' native, cooking school teacher and cookbook author.This is a bit time consuming to make, but the taste is worth it!”
3hrs 40mins

Ingredients Nutrition


  1. Combine broth and water in stockpot and bring to a boil.
  2. Reduce heat and let it simmer while preparing duck.
  3. Heat oil in heavy large pot.
  4. Add duck a few pieces at a time and brown well.
  5. Drain on paper towels while browning remaining pieces.
  6. Add duck to stockpot.
  7. Pour about 3/4 cup of the hot oil into heavy medium skillet.
  8. Make roux by blending in the flour, stirring until a smooth paste is formed.
  9. Cook ,stirring constantly,until roux is dark coffee-colored brown (this can take up to 30 minutes).
  10. Carefully stir in some of the hot stock to thin slightly.
  11. Add celery, onion,and bell pepper and stir constantly until very tender, about 5 minutes;add to stockpot.
  12. Add sausage to same skillet and brown well; drain off as much excess fat as possible and add sausage to stockpot.
  13. Keep gumbo at simmering point and add remaining ingredients except hot pepper sauce,green onion and rice and blend well.
  14. Cover partially and continue simmering until duck is very tender, about 2 1/2 hours.
  15. Remove from heat and add pepper sauce;blend well.
  16. Taste for seasoning, adding salt if needed.
  17. Let stand for 5 minutes.
  18. Skim off fat, then stir in green onion.
  19. Ladle gumbo over hot rice and pass additional hot pepper sauce, if desired.

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