{"id":95140,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-15T01:13:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/wild-duck-gumbo\/"},"modified":"2025-01-28T09:03:36","modified_gmt":"2025-01-28T15:03:36","slug":"wild-duck-gumbo","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/wild-duck-gumbo\/","title":{"rendered":"Duck Gumbo"},"content":{"rendered":"<p>This duck gumbo recipe is popular during winter hunting season, although not quite as common as it used to be. That\u2019s why it\u2019s worth learning how to make your own. It\u2019s a filling, warming dish that makes the modest amount of meat on a wild duck go much further, and which can easily feed a hunting party or a gathering of hungry family members.<\/p>\n<p>Duck is a fatty bird, but instead of making the gumbo greasy, all those drippings provide the key ingredient for any gumbo: the unctuous, savory roux that harnesses all the flavors. Take your time making it to get that smoky, spicy, aromatic sauce that creates the foundation for some wonderful comfort food.<\/p>\n<h2>Ingredients for Duck Gumbo<\/h2>\n<ul>\n<li><strong>Wild ducks:<\/strong> These birds have a strong gamey flavor, and plenty of fat but tender meat. You can leave the skin on.<\/li>\n<li><strong>Canola oil:<\/strong> You&#8217;ll want some oil to brown the birds and coax the fat from the duck.<\/li>\n<li><strong>All-purpose flour:<\/strong> Flour might be the most important ingredient here, as it makes up half of the <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-roux\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-roux\/\" data-module=\"content engagement\" data-position=\"embedded links\">roux<\/a> that&#8217;s used for thickening and flavoring the stew.<\/li>\n<li><strong>Smoked sausage:<\/strong> Strong-flavored smoked or spicy sausage is a signature ingredient of gumbo.<\/li>\n<li><strong>Onion:<\/strong> Chop up some sweet onion for one of the key aromatics in this stew.<\/li>\n<li><strong>Green pepper:<\/strong> Sweet green bell pepper is another essential ingredient.<\/li>\n<li><strong>Celery:<\/strong> Completing the <a href=\"https:\/\/www.tasteofhome.com\/article\/cajun-holy-trinity\/\" data-name=\"www.tasteofhome.com\/article\/cajun-holy-trinity\/\" data-module=\"content engagement\" data-position=\"embedded links\">Cajun holy trinity<\/a> is celery, which gives texture and saltiness.<\/li>\n<li><strong>Parsley:<\/strong> Mince some fresh parsley for its cheerful fragrance.<\/li>\n<li><strong>Garlic:<\/strong> Use minced garlic or garlic powder for another signature aroma.<\/li>\n<li><strong>Tomatoes:<\/strong> A can of tangy stewed tomatoes will flavor the sauce and balance some of the duck&#8217;s fattiness.<\/li>\n<li><strong>Bay leaves:<\/strong> No slow-cooked stew is complete without the pungent trace of bay leaf.<\/li>\n<li><strong>Worcestershire sauce:<\/strong>\u00a0<a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-worcestershire-sauce\/\" data-name=\"www.tasteofhome.com\/article\/what-is-worcestershire-sauce\/\" data-module=\"content engagement\" data-position=\"embedded links\">Worcestershire sauce<\/a> adds a tangy, funky flavor to the gumbo sauce.<\/li>\n<li><strong>Pepper and salt:<\/strong> You&#8217;ll season the duck gumbo with some freshly ground black pepper for warmth, and you&#8217;ll add a little to salt start with. But be sure to taste it throughout to check the saltiness.<\/li>\n<li><strong>Thyme:<\/strong> Dried thyme gives a strong herby punch to the gumbo.<\/li>\n<li><strong>Cayenne pepper:<\/strong> Most of the spiciness will come from Cayenne pepper, along with some color.<\/li>\n<li><strong>Rice:<\/strong> Serve the gumbo over hot cooked rice.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Brown the duck and thicken the roux<\/h3>\n<p>In a Dutch oven over medium heat, brown the ducks in batches in oil. Remove the ducks and set them aside, then discard all but 2\/3 cup of the drippings. Add flour to the drippings, and cook and stir over medium heat until brown, 12 to 14 minutes. Add the chopped smoked sausage, onion, green pepper, celery, parsley and garlic. Cook for 10 minutes, stirring occasionally.<\/p>\n<p><em>Editor\u2019s Tip<\/em>: You don&#8217;t want to leave your flour-and-drippings roux unattended, as it can burn quickly. Stir it constantly until you get the right consistency.<\/p>\n<h3>Step 2: Add the broth and simmer<\/h3>\n<p>Stir in the stewed tomatoes, bay leaves, Worcestershire sauce, pepper, salt, thyme, cayenne pepper and water. Add the duck, and bring the pot to a boil. Reduce the heat, cover the pot and simmer the gumbo on low to medium heat for 60 to 75 minutes, or until the duck is tender.<\/p>\n<h3>Step 3: Prepare the duck and serve<\/h3>\n<p>Remove the ducks and allow them to cool, then debone them and cut them into chunks. Return the duck meat to the pot and simmer for another 5 to 10 minutes or until it&#8217;s heated through. Remove the bay leaves and serve the gumbo with rice.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2105923\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Duck-Gumbo_TOHD24_1412_JonathanMelendez_01.jpg?fit=700%2C1024\" alt=\"Three bowls of soup with carrots and garnish are placed on a wooden tray. A side bowl of white rice and a small dish of chopped herbs are nearby. Silverware and a yellow napkin are on the side. Salt and pepper shakers complete the setting.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Jonathan Melendez for Taste Recipes<\/span><\/span><\/p>\n<h2>Duck Gumbo Variations<\/h2>\n<ul>\n<li><strong>Cajun seasoning:<\/strong> If you feel like something\u2019s missing, try adding <a href=\"https:\/\/www.tasteofhome.com\/recipes\/authentic-cajun-gumbo\/\" data-name=\"www.tasteofhome.com\/recipes\/authentic-cajun-gumbo\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_new\" rel=\"noopener\">spicy Cajun seasoning<\/a>.<\/li>\n<li><strong>Try okra:<\/strong> If you don\u2019t want to make a roux, you can thicken the gumbo with chopped <a href=\"https:\/\/www.tasteofhome.com\/recipes\/chicken-and-okra-gumbo\/\" data-name=\"www.tasteofhome.com\/recipes\/chicken-and-okra-gumbo\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_new\" rel=\"noopener\">okra<\/a>, which adds its own flavor.<\/li>\n<li><strong>Use chicken stock:<\/strong> Instead of water, try using chicken stock or bouillon for the stew. Just be careful when adding additional salt.<\/li>\n<\/ul>\n<h2>How to Store Duck Gumbo<\/h2>\n<p>Allow your gumbo to cool completely, then store it in an airtight container for three to four days in the refrigerator. Gumbo is one of those stews that taste even better the next day. Reheat it on the stovetop and serve it with fresh rice.<\/p>\n<h3>Can you freeze duck gumbo?<\/h3>\n<p>Yes! Distribute cooled gumbo into freezer-safe containers to reheat one portion at a time. You can freeze gumbo for up to six months. Thaw it overnight in the refrigerator and reheat it on the stovetop.<\/p>\n<h2>Duck Gumbo Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2105924\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Duck-Gumbo_TOHD24_1412_JonathanMelendez_02.jpg?fit=700%2C1024\" alt=\"Three bowls of soup with sliced sausage, vegetables, and rice are garnished with parsley. A separate bowl of rice, a salt shaker, pepper grinder, and small dish of chopped herbs are nearby on a wooden surface.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Jonathan Melendez for Taste Recipes<\/span><\/span><\/p>\n<h3>What if I can\u2019t get wild duck?<\/h3>\n<p>The gaminess of wild duck gives this duck gumbo its character, but if you can\u2019t find wild duck, try Guinea fowl, free-range chicken or farmed duck. Gumbo is about making the most of what you have.<\/p>\n<h3>How do I make duck gumbo truly authentic?<\/h3>\n<p>For a genuine Louisiana-style gumbo, use Cajun or <a href=\"https:\/\/www.tasteofhome.com\/collection\/andouille-sausage-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/andouille-sausage-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">andouille sausage<\/a>. Thicken it with fil\u00e9 powder, a seasoning made from the sassafras tree. Stir it with a wooden spoon, and serve it over rice in a bowl, not on a plate.<\/p>\n<h3>What\u2019s the best way to serve duck gumbo?<\/h3>\n<p>Gumbo is served over rice, whereas if it\u2019s cooked with rice you\u2019ve got <a href=\"https:\/\/www.tasteofhome.com\/recipes\/forgotten-jambalaya\/\" data-name=\"www.tasteofhome.com\/recipes\/forgotten-jambalaya\/\" data-module=\"content engagement\" data-position=\"embedded links\">jambalaya<\/a>. That\u2019s usually all you need, but you can serve it with a creamy <a href=\"https:\/\/www.tasteofhome.com\/recipes\/mama-s-potato-salad\/\" data-name=\"www.tasteofhome.com\/recipes\/mama-s-potato-salad\/\" data-module=\"content engagement\" data-position=\"embedded links\">potato salad<\/a> on the side to take the sting out of the spice. It&#8217;s also a nice touch to have some crackers or crusty bread to dip in the sauce.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Duck gumbo lets home cooks really indulge their skill and passion. With wild duck, andouille sausage and plenty of seasonings and spices, the flavors make it really worth the effort.<\/p>\n","protected":false},"author":8049,"featured_media":2108220,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304032,306714,305378,305271,304993,305487,303966,304988,303887,306848,304297,304268,307307,305374,324623,307559,306769,306699,303883,307424],"categories-v2":[308623,312710,309386,308988,308481,309216,308940,310796,308495,308935,308478,309603,308308,259483,310342,309381,309177,310541,312882,312672,308476,340273,310459],"coauthors":[343481],"recommended_recipes":[{"post_title":"Chicken Gumbo","post_link":"\/recipes\/chicken-gumbo\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"New Orleans Gumbo","post_link":"\/recipes\/new-orleans-gumbo\/","post_image":"\/wp-content\/uploads\/2018\/01\/New-Orleans-Gumbo_exps50751_HWS2321910A06_08_2bC_RMS.jpg"},{"post_title":"Louisiana Gumbo","post_link":"\/recipes\/louisiana-gumbo\/","post_image":"\/wp-content\/uploads\/2018\/01\/Louisiana-Gumbo_EXPS_FT22_4488_ST_12_15_1.jpg"},{"post_title":"Rabbit Gumbo","post_link":"\/recipes\/rabbit-gumbo\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps11460_TH10079C57.jpg"},{"post_title":"Seafood Gumbo","post_link":"\/recipes\/seafood-gumbo\/","post_image":"\/wp-content\/uploads\/2018\/01\/Seafood-Gumbo_EXPS_FT24_3415_JR_0312_1.jpg"},{"post_title":"Shrimp Gumbo","post_link":"\/recipes\/shrimp-gumbo\/","post_image":"\/wp-content\/uploads\/2018\/01\/Shrimp-Gumbo_EXPS_SSMZ21_47346_E10_16_2b.jpg"},{"post_title":"Turkey Shrimp Gumbo","post_link":"\/recipes\/turkey-shrimp-gumbo\/","post_image":"\/wp-content\/uploads\/2018\/12\/Turkey-Shrimp-Gumbo_EXPS_THFM19_32178_C09_26_3b.jpg"},{"post_title":"Chicken and Andouille Gumbo","post_link":"\/recipes\/chicken-and-andouille-gumbo\/","post_image":"\/wp-content\/uploads\/2024\/10\/EXPS_TOHD24_147506_EricKleinberg_1.jpg"},{"post_title":"Game Day Gumbo","post_link":"\/recipes\/game-day-gumbo\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps177990_TH143193B04_30_4b.jpg"},{"post_title":"Chicken and Okra Gumbo","post_link":"\/recipes\/chicken-and-okra-gumbo\/","post_image":"\/wp-content\/uploads\/2024\/08\/Okra-Gumbo_EXPS_TOHD24_3201_SheriSilver_1.jpg"},{"post_title":"Gumbo Sloppy Joes","post_link":"\/recipes\/gumbo-sloppy-joes\/","post_image":"\/wp-content\/uploads\/2025\/01\/Gumbo-Sloppy-Joes_EXPS_TOHD24_28671_KristinaVanni_5.jpg"},{"post_title":"Smoked Sausage Gumbo","post_link":"\/recipes\/smoked-sausage-gumbo\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps41463_SD1440074D17B-4.jpg"},{"post_title":"Southern Seafood Gumbo","post_link":"\/recipes\/southern-seafood-gumbo\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps23881_LR153742C09_11_1b.jpg"},{"post_title":"Sunday Gumbo","post_link":"\/recipes\/sunday-gumbo\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps15765_BBS64403D84-1.jpg"},{"post_title":"Gumbo Joes","post_link":"\/recipes\/gumbo-joes\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps13438_CB1217C91.jpg"},{"post_title":"Authentic Cajun Gumbo","post_link":"\/recipes\/authentic-cajun-gumbo\/","post_image":"\/wp-content\/uploads\/2018\/01\/Authentic-Cajun-Gumbo_exps47325_TH1999633C08_05_7bC_RMS-4.jpg"},{"post_title":"Speedy Seafood Gumbo","post_link":"\/recipes\/speedy-seafood-gumbo\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps30962_QC944048D40.jpg"},{"post_title":"Stuffed Duck","post_link":"\/recipes\/stuffed-duckling\/","post_image":"\/wp-content\/uploads\/2025\/02\/Stuffed-Duck_EXPS_TOHD25_9596_ChristineMa_3.jpg"},{"post_title":"Wild Rice Stuffing","post_link":"\/recipes\/wild-rice-stuffing\/","post_image":"\/wp-content\/uploads\/2018\/01\/Wild-Rice-Stuffing_EXPS_TOHVP24_13066_MF_06_25_1.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Wild-Duck-Gumbo_EXPS_TOHD24_1412_JonathanMelendez_04.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/wild-duck-gumbo\/","name":"Duck Gumbo","datePublished":"2018-01-01","dateModified":"2024-10-01","prepTime":"PT60M","cookTime":"PT01H05M","totalTime":"PT02H05M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Wild-Duck-Gumbo_EXPS_TOHD24_1412_JonathanMelendez_04.jpg","height":1200,"width":1200},"recipeCategory":["Lunch"],"description":"<span style=\"font-weight: 400;\">Duck gumbo lets home cooks really indulge their skill and passion. With wild duck, andouille sausage and plenty of seasonings and spices, the flavors make it really worth the effort.<\/span>","recipeIngredient":["2 wild ducks, cut up","1\/2 cup canola oil","2\/3 cup all-purpose flour","1 pound smoked sausage, sliced","2 cups chopped onion","1-1\/2 cups chopped green pepper","1-1\/2 cups sliced celery","2 tablespoons minced fresh parsley","1 tablespoon minced garlic","1 can (14-1\/2 ounces) stewed tomatoes","2 bay leaves","2 tablespoons Worcestershire sauce","1-1\/2 teaspoons pepper","1 teaspoon salt","1 teaspoon dried thyme","1\/4 teaspoon cayenne pepper","2 quarts water","Hot cooked rice"],"recipeInstructions":[{"@type":"HowToStep","name":"Brown the duck and thicken the roux","text":"In a Dutch oven over medium heat, brown the ducks in batches in oil. Remove the ducks and set them aside, then discard all but 2\/3 cup of the drippings. Add flour to the drippings, and cook and stir over medium heat until brown, 12 to 14 minutes. Add the chopped smoked sausage, onion, green pepper, celery, parsley and garlic. Cook for 10 minutes, stirring occasionally. Editor\u2019s Tip: You don't want to leave your flour-and-drippings roux unattended, as it can burn quickly. Stir it constantly until you get the right consistency."},{"@type":"HowToStep","name":"Add the broth and simmer","text":"Stir in the stewed tomatoes, bay leaves, Worcestershire sauce, pepper, salt, thyme, cayenne pepper and water. Add the duck, and bring the pot to a boil. Reduce the heat, cover the pot and simmer the gumbo on low to medium heat for 60 to 75 minutes, or until the duck is tender."},{"@type":"HowToStep","name":"Prepare the duck and serve","text":"Remove the ducks and allow them to cool, then debone them and cut them into chunks. Return the duck meat to the pot and simmer for another 5 to 10 minutes or until it's heated through. Remove the bay leaves and serve the gumbo with rice.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Duck-Gumbo_TOHD24_1412_JonathanMelendez_01.jpg?fit=700,1024"}],"recipeYield":"16 servings (4 quarts)","author":[{"@type":"Person","name":"Nicholas Marshall"}],"nutrition":{"@type":"NutritionInformation","calories":" 334 calories","fatContent":"25g fat (8g saturated fat)","cholesterolContent":"73mg cholesterol","sodiumContent":"584mg sodium","carbohydrateContent":"10g carbohydrate (4g sugars","fiberContent":"1g fiber)","proteinContent":"17g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":5,"reviewCount":1,"worstRating":1,"bestRating":5},"recipeCuisine":"North America, Cajun","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-01-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"JenniferBox"},"reviewBody":"Very good!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"1412","romance_copy_dek":"<span style=\"font-weight: 400;\">Duck gumbo lets home cooks really indulge their skill and passion. With wild duck, andouille sausage and plenty of seasonings and spices, the flavors make it really worth the effort.<\/span>","enhanced_recipe_title":"Wild Duck Gumbo","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 wild ducks, cut up","IngredientText":"2 wild ducks, cut up"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup canola oil","IngredientText":"1\/2 cup canola oil"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2\/3 cup all-purpose flour","IngredientText":"2\/3 cup all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 pound smoked sausage, sliced","IngredientText":"1 pound smoked sausage, sliced"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups chopped onion","IngredientText":"2 cups chopped onion"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 cups chopped green pepper","IngredientText":"1-1\/2 cups chopped green pepper"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 cups sliced celery","IngredientText":"1-1\/2 cups sliced celery"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons minced fresh parsley","IngredientText":"2 tablespoons minced fresh parsley"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon minced garlic","IngredientText":"1 tablespoon minced garlic"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 can (14-1\/2 ounces) stewed tomatoes","IngredientText":"1 can (14-1\/2 ounces) stewed tomatoes"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 bay leaves","IngredientText":"2 bay leaves"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons Worcestershire sauce","IngredientText":"2 tablespoons Worcestershire sauce"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 teaspoons pepper","IngredientText":"1-1\/2 teaspoons pepper"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon salt","IngredientText":"1 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon dried thyme","IngredientText":"1 teaspoon dried thyme"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon cayenne pepper","IngredientText":"1\/4 teaspoon cayenne pepper"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 quarts water","IngredientText":"2 quarts water"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Hot cooked rice","IngredientText":"Hot cooked rice"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Wild-Duck-Gumbo_EXPS_TOHD24_1412_JonathanMelendez_04.jpg","RecipeId":1412,"AttachmentSourceId":null,"AttachmentSource":"Jonathan Melendez for Taste Recipes","PhotoCredit":"Wild Duck Gumbo Recipe photo by Jonathan Melendez for Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Wild-Duck-Gumbo_EXPS_TOHD24_1412_JonathanMelendez_04.jpg","ContributorId":null,"Firstname":"Doris","Lastname":"Heath","City":"Franklin","StateDescription":"North Carolina","IsCommunityCook":false,"TimeCallout":"Prep: 1 hour Cook: 65 min.","MinimumServingQuantity":16,"MaximumServingQuantity":16,"Yield":"16 servings (4 quarts).","DigitalTitle":"Wild Duck Gumbo","SubmittedTitle":"Wild Duck Gumbo Soup","RecipeTypeId":1,"AverageRating":5,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_TOHD24_1412_JonathanMelendez_03.jpg","PreparationTimeInMinutes":60,"CookTimeInMinutes":65,"TotalTimeInMinutes":125,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Wild Duck Gumbo","OriginalSourceProject":"Wild Duck Gumbo","ContestPlacement":"","Trailer":null,"Metadescription":null,"DigitalHeadnotes":"Our family and friends just love this delightful, rich gumbo - it's such a unique way to serve this wild bird. We like that the meat is tender but not greasy. With all the wonderful spices, this gumbo is a flavorful main dish.\r\n-Doris Heath, Bryson City, North Carolina","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"In a Dutch oven over medium heat, brown duck in batches in oil. Remove and set aside. Discard all but 2\/3 cup drippings. Add flour to drippings; cook and stir over medium heat until brown, 12-14 minutes. Add sausage, onion, green pepper, celery, parsley and garlic. Cook for 10 minutes, stirring occasionally. ","SequenceNo":1},{"Direction":"   Stir in the next eight ingredients. Add duck; bring to a boil. Reduce heat; cover and simmer 60-75 minutes or until duck is tender.","SequenceNo":2},{"Direction":"   Remove duck. Cool. Debone and cut into chunks; return to pan. Simmer 5-10 minutes or until heated through. Remove bay leaves. 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