E's Duck Gumbo

Dive into the bold, soulful flavors of *E's Duck Gumbo*, a hearty Southern classic that’s perfect for cozy dinners or special gatherings. This rich gumbo begins with tender shredded duck breast and smoky andouille sausage, all simmered in a luscious, deeply-colored roux that’s crafted to perfection. The "Holy Trinity" of Cajun cooking—onion, celery, and bell pepper—adds aromatic depth, while fresh okra, Creole seasoning, and a hint of smoked paprika deliver authentic Louisiana flair. Served over fluffy white rice and optionally garnished with fresh parsley and green onions, this dish is a true celebration of comforting, homemade gumbo. With its layers of flavor and satisfying texture, *E's Duck Gumbo* will transport your taste buds to the bayou—perfectly suited for anyone seeking an unforgettable culinary adventure.

Nutriscore Rating: 68/100

Prep Time:25 mins

Cook Time:120 mins

Total Time:145 mins

Servings: 6

Ingredients

• 2 pieces duck breasts, skin-on
• 12 ounces andouille sausage, sliced
• 0.5 cup vegetable oil
• 0.5 cup all-purpose flour
• 1 large yellow onion, diced
• 1 large green bell pepper, diced
• 3 stalks celery stalks, diced
• 4 cloves garlic cloves, minced
• 6 cups chicken broth
• 14.5 ounces diced tomatoes (canned)
• 2 cups fresh okra, sliced (or frozen)
• 2 pieces bay leaves
• 1 tablespoon Creole seasoning
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon (or to taste) salt
• 0.5 teaspoon black pepper
• 4 cups cooked white rice, for serving
• 2 tablespoons green onions, sliced (optional, for garnish)
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Season the duck breasts with salt and pepper. Heat a large Dutch oven or heavy-bottomed pot over medium heat. Place the duck breasts skin-side down and render the fat, cooking for about 5-7 minutes until the skin is golden brown. Remove the duck breasts and set aside. Once cool enough to handle, shred the meat and discard the skin.

Step 2

In the same pot, add the andouille sausage slices and cook until browned, about 3-4 minutes. Remove and set aside.

Step 3

To the rendered fat in the pot, add vegetable oil if needed to make 1/2 cup of fat in total. Reduce the heat to medium-low and sprinkle in the flour, whisking constantly to create a roux. Continue whisking until the roux turns a deep, chocolate-brown color, about 20-25 minutes.

Step 4

Stir in the onion, bell pepper, celery, and garlic. Cook for 5-7 minutes until the vegetables soften and become fragrant.

Step 5

Gradually pour in the chicken broth while stirring to avoid lumps. Add the diced tomatoes, sliced okra, bay leaves, Creole seasoning, smoked paprika, thyme, salt, and black pepper. Stir to combine.

Step 6

Return the shredded duck and cooked sausage to the pot. Bring the gumbo to a simmer, then reduce the heat to low. Cover and let cook for 1.5 to 2 hours, stirring occasionally to prevent sticking.

Step 7

Adjust seasoning to taste. Remove the bay leaves before serving.

Step 8

To serve, ladle the gumbo over warm white rice. Garnish with green onions and parsley, if desired.

Nutrition Facts

Serving size	(2844.2g)

Amount per serving	% Daily Value*
Calories	4567.7

Total Fat 281.8g	0%
Saturated Fat 77.1g	0%
Polyunsaturated Fat 67.2g
Cholesterol 480.1mg	0%
Sodium 7840.0mg	0%
Total Carbohydrate 372.1g	0%
Dietary Fiber 30.3g	0%
Total Sugars 35.4g
Protein 150.0g	0%

Vitamin D 0IU	0%
Calcium 686.1mg	0%
Iron 32.2mg	0%
Potassium 4533.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.8%

Protein: 13.0%

Carbs: 32.2%