Duck and Andouille Gumbo Recipe

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Duck and Andouille Gumbo
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  1. DUCK STOCK: Quarter the onion, cut the celery stalks in half and place into a medium stock pot with the three ducks. Cover the ducks and vegetables with two quarts of water, add salt and bring to a low boil for approximately 90 minutes. After cooking, remove the ducks from the stock and put aside to cool. Strain the broth and set aside, this will be the stock for the gumbo. Discard the onion and celery; it was only there for flavor. After the ducks have cooled, pick all meat from the bones and set aside to be added to the gumbo later.
  2. ROUX and TRINITY: Start the roux by pouring the oil in the bottom of the stock pot or Dutch oven you plan to make your gumbo in and set to medium heat. When the oil is hot enough that a pinch of flour causes it to sizzle like it is frying begin adding the flour to the oil while stirring constantly with a whisk or wooden spoon. The roux requires constant stirring while cooking to prevent it from burning and it may be necessary to reduce the heat during cooking several times to prevent the roux from burning. You will notice the roux slowly beginning to get darker as you stir it with your whisk. The correct shade for a gumbo roux will look like a dark melted chocolate. It could take 30-45 minutes for the roux to reach its desired shade, be sure to keep an eye on the heat during the cooking process so that the roux does not burn. Once the roux has reached its correct shade add the onions, celery and bell peppers (trinity) to the roux, add the garlic and set heat to low. Allow the mixture to simmer for about 10 minutes.
  3. GUMBO: Add the wine, strained duck stock, duck meat and sausage to the pot with the roux/trinity and set heat to medium. Add all seasonings and remaining ingredients to the pot and stir gently until the roux and stock blend together. When the pot begins to boil reduce heat to low and cook over low heat for 2 hours. The gumbo may look thin when all the ingredients are first added to the pot but it will cook down into a very nice consistency over the next two hours.
  4. During the cooking process some oil from the roux and fat from the sausage will float to the top. You can use a big gravy spoon or something similar to skim it off the top. It makes for a better finished product.
  5. Any gumbo is best served over white rice with a big piece of French bread and your favorite beer or wine.
  6. Enjoy!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 430.39 Kcal (1802 kJ)
Calories from fat 221.12 Kcal
% Daily Value*
Total Fat 24.57g 38%
Cholesterol 27.59mg 9%
Sodium 984.61mg 41%
Potassium 173.2mg 4%
Total Carbs 24.49g 8%
Sugars 2.96g 12%
Dietary Fiber 2.91g 12%
Protein 9.44g 19%
Vitamin C 21mg 35%
Vitamin A 0.4mg 13%
Iron 8.1mg 45%
Calcium 82.8mg 8%
Amount Per 100 g
Calories 134.29 Kcal (562 kJ)
Calories from fat 68.99 Kcal
% Daily Value*
Total Fat 7.67g 38%
Cholesterol 8.61mg 9%
Sodium 307.21mg 41%
Potassium 54.04mg 4%
Total Carbs 7.64g 8%
Sugars 0.92g 12%
Dietary Fiber 0.91g 12%
Protein 2.95g 19%
Vitamin C 6.6mg 35%
Vitamin A 0.1mg 13%
Iron 2.5mg 45%
Calcium 25.8mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.1
  • 10

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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