Many methods for cooking duck involve bacon, cheese, or a grill. This one doesn’t! It’s time consuming and requires a lot of ingredients, but it’s worth it! There are many ways to make gumbo, but here is one we like to use. This recipe for cooking duck makes a ton so be prepared to freeze some, eat leftovers for a week, or have friends over to share.


  • Duck breasts (3 mallard or 4 wood duck or 6-8 green-wing teal)
  • Celery stalks/hearts to cook with duck
  • One apple, washed & cut up to cook with duck
  • Cinnamon – dash
  • Roux – olive oil & 1 cup flour
  • 2 links polish sausage
  • Chicken (precooked at the deli – full roasted one is fine)
  • Deer sticks (chopped) – optional
  • Onion – 1 large, chopped fine
  • Tomato sauce – 1 small can
  • Garlic – 1 large clove, minced
  • Tomatoes – 2 medium cans DICED
  • Green bell peppers – 2 ea chopped
  • Mushroom pieces – 1 can
  • Celery – 4 ribs, chopped
  • Water – 4 cups
  • Carrot, 1 chopped
  • Worcestershire sauce – 2 TBSP
  • Louisiana hot sauce – 1 TBSP
  • Salt & pepper to taste


Keep in mind this is a two day process. Begin the night before you plan on eating.

  1. Add 4 cups of water to a large pot.
  2. Cut up three celery stalks and add to the pot.
  3. Slice an apple and add in.
  4. Add in 6 whole mallard breasts.
  5. Cook for 40 minutes. If a lot of foam is sitting on the top, scoop it out and discard.
  6. Let it cool and pour all of it in a zip lock bag and place in the fridge overnight.

The next day…

  1. Begin making roux. The roux is made up of cooked olive oil and flour. Cover the bottom of your favorite large pot with olive oil, heat over a low fire and stir in 1 cup of flour. Stir constantly for 30 to 40 minutes, or until the mixture is dark brown. Be careful not to burn the roux!
  2. Add the chopped onions and minced garlic, sauté until browned.
  3. Add the polish sausage (chopped), next the green pepper, then the celery and carrot.
  4. Stir this all together as it cooks over low heat.
  5. Add diced tomatoes, tomato sauce, strained duck boil, water, mushrooms, chopped deer sticks, shredded duck and chicken.
  6. Bring to a boil, then cook over low heat 3 to 4 hours, tasting and stirring as you go.

It can be served as is or over rice!

Images courtesy Fowled Reality

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