The Perfect Gumbo for Tailgates and Duck Season

This duck recipe  is perfect for your next tailgating gathering, holiday party or just a chilly fall day!

The weather is getting crisp and duck season is upon us. Marissa Rabalais Turner, Vanishing Paradise Sporting Council member and host of "The Outdoor Kitchen Show", shared this great recipe created from her guest, Paul Salvant. It is perfect for your next tailgating gathering, holiday party or just a chilly fall day!

Duck Gumbo with Nutria Sausage

The original recipe calls for a dry roux and fresh nutria sausage, but you can use a dark oil-based roux and smoked sausage if you like:

  • 1/2 to 1 cup dry roux
  • 10 cups liquid (chicken stock, water, or a mix of the 2)
  • olive oil
  • 4 mallard ducks, cleaned
  • 1/2 lb duck gizzards
  • 4 links fresh sausage (a 50/50 nutria/pork mixture is suggested), cut in chunks
  • 1/2 cup diced celery
  • 1 cup diced onions
  • 1 cup diced bell peppers
  • minced garlic to taste
  • cajun seasoning
  • hot sauce
  • sliced green onions for garnish

  1. In a bowl, prepare the dry roux according to package directions (if using homemade, mix with a cup or 2 of water).
  2. Season and bake the ducks at 350 for 30 - 45 minutes to render out the fat. This is best done in an outdoor kitchen as the ducks will have a strong game smell while they cook. When they're done, let them cool and remove all the meat from the bones to use in the gumbo.·      
  3. In a gumbo pot, add just enough olive oil to sweat all the veggies. Cook them over medium heat until very tender.
  4. In a cast iron skillet, brown the sausage and duck gizzards over medium heat just until cooked through.· 
  5. When the veggies are super tender, add 2 cups chicken stock or water to the pot. Stir well and bring to a boil. Add the prepared roux. Keep stirring and add the rest of the liquid. If it's too thin, add more roux. Too thick, add more stock. Add cajun seasoning and hot sauce to taste. When you've got the liquid how you want it, add in all of the meat. Lower heat and let simmer for about an hour. Garnish with green onions and serve over cooked rice.

Watch the video if you need extra help >>