Me, my wife, and two boys will judge the best recipe.
Winner gets a choice of:
1. Hunt with me and my two boys on lease near Bonham.

Or

2. A Bottle of Macallan 12.

I'm serious.
Best duck gumbo you got.
Mine ain't doing so good...and I'm man enough to admit it.
In fact, it sucks.
Help.

This is the one I use its kinda complicated but if you make it once its alot easier the second time.

http://www.aa5au.com/duck_gumbo_crockpot.html

Make it Glenlivet and I've got a buddy that will win it.

$50 Bottle of Single Malt. Sure.

Ill take the scotch.....


To make the roux for this Gumbo you will want to start with 4 cups of vegetable cooking oil and 4 cups of all purpose plain flour. Its important to use all purpose plain flour for your roux as it will be the thickening agent in your Gumbo. Place the pan you are going to cook your roux in on a burner and set the heat to medium. When the oil and pan is hot add the flour a little at a time and whisk your flour into the oil until you have all the flour added to your oil. You will need to stir until your flour cooks and it is a rich golden brown. Now you want to pour your roux out into your large stock pot where you are going to be cooking your Gumbo.

Now you want to add the below items to a large skillet where you have added a couple of tablespoons of vegetable oil.

1. 1 Cup Fine Chopped Bell Pepper.

2. 1 Cup Fine Chopped Celery.

3. 1 Cup fine Chopped Purple Sweet Onion.

4. 1 shallot finely chopped

5. 2 Tablespoons Fine Minced Fresh Garlic.

Cook all of the above until tender and done and then add to your roux in the stock pot. Add any drippings in the pan to the stock pot also.

Now add the below items to the stock pot.

1. 2 28 Ounce Cans Diced Tomatoes.

2. 6 Cups Of Chicken Broth.

3. 1 Pound Frozen Fresh Okra.

Bring your pot to a boil and then reduce your heat to medium. Let it cook for about thirty minutes. Now add the below ingredients to your Gumbo pot.

1. 2 Pounds Lump Crab Meat.

2. 2 Pounds Peeled And De-veined Shrimp.

3. 2 Pints Oysters.

4. 1 Cup Diced Green Onions Including Tops.

5. 2 Tablespoons Dried Parsley Flakes.

6. 1 Tablespoon Ground Cayenne Pepper.

7. 2 Tablespoons Dry Cajun Seasoning.

8. 1 Teaspoon Salt.

9. 1 Teaspoon Allspice.

10. 4 Large Chicken Breast Cooked And Cut Into Small Strips. ( Bones And Skin Removed )

You will now want to fry 2 pounds of Kielbasa Sausage cut into thin slices until it is browned and stir it into your Gumbo.

You will now want to bring your stock pot almost back to a boil but not quite and reduce your heat to the lowest simmer. Let your Gumbo set there stirring often up from the bottom for at least 45 minutes. You have just made the World's Greatest Gumbo and now your going to need hot buttered white rice to go in the bottom of your bowls that you are going to serve your Gumbo in and you will want to ladle a big ladle of your Gumbo into each bowl over the top of the rice in the bottom of the bowl.

Duck Gumbo

I need some ducks

Eeeew, i hate slimy ocra

Duck Gumbo:

Trinity:
1 cup diced onion
1 cup diced green bell pepper
1 cup diced celery

Roux:
In a heavy skillet start your 50/50 ratio of vegetable oil and all purpose flour adjusted up or down based on the quantity and thickness desired (about 1cup/1cup). Heat the oil to almost smoking and slowly add your flour while whisking continuously (never stop whisking, and don't be afraid to remove it from the heat). Cook the roux until it is a dark reddish color, or however you like it. When the roux reaches the appropriate color stir in your diced miraproix to kill the roux.

In a large braising pot/dutch oven bring 7 cups basic chicken (or duck) stock to a boil, add your "killed" roux (see instructions for roux).

Duck:

In a heavy skillet heat 1" of vegetable oil to 375degF

Trim your duck breasts into appropriate bite sized pieces. Liberally season with: salt, black pepper, cayenne pepper, granulated garlic. Dredge in flour and add to the hot oil. Fry until golden brown but still rare in the middle (they are going to keep cooking in the pot) When browned, add to gumbo pot.

Andouille:

Cube up your favorite andouille or other smoked sausage, and brown in a heavy skillet. Once browned, add to gumbo pot.

Add bay leaves, and 4 minced garlic cloves and season to taste. Simmer (do not boil) for several hours (a diffuser works well here) and serve over steamed long grain white rice with warm French bread and butter, file and tobasco are also good.

Here it is. Bring on the scotch, me and Moose are gonna share it. cheers

Ingredients:

6 ducks (non-trash)
Zatarain's crab boil
1 pound of sausage
2 pound of shrimp
3 medium onions
2 bell peppers (one red, one green)
1/2 jar of minced garlic
1 can of corn
2 bags of frozen okra
1 can of stewed tomatoes
2 cans of extra hot rotel
butter
salt
cayenne pepper
1 cup vegetable oil
1 cup flour

Step 1: Boil the ducks breasts (plucked, skin on) for 2-3 hours in water with crab boil. The crab boil completely takes the gamey flavor out. When they are done, the meat will fall off the breast bone.

Step 2: Put 1/4 stick of butter in your big stock pot. Add chopped onions, bell pepper, and garlic. Let this simmer and soften the vegetables for about an hour. Once they are soft, add corn, ro-tel, and stewed tomatoes. I usually pour a beer or two in there, as well.

Step 3: In a skillet, add 1 cup oil and 1 cup flour. Make the damn roux. It's finished when it looks like dark chocolate.

Step 4: After the roux has cooled, add it to the large stockpot with all your vegetables.

Step 5: Cut the sausage up in pieces and brown it. Then add it to the large stockpot. Go ahead and add your ducks at this time, as well. Also, add 2 cups of your duck stock to the mix.

Step 6: Now you have everything in the stock pot except shrimp and okra. If you put the shrimp and okra in too soon, the shrimp will shrink and the okra will get gooey.

Step 7: Let all the flavors cook together for a few hours while you tie one on. Add water to the stockpot with salt and cayenne to taste.

Step 8: An hour before you are ready to eat, add the shrimp and okra.

Enjoy.

Made this yesterday and served today. Holy S***. Gonna be hard to top KDub. Really good stuff.

That's no doubt the best...thinkin bout puttin it on the menu as soon as I eat up this turkey

It will be the best you eat.......until you eat mine.

yours had no duck in it fish.

Sub duck for the chicken in the recipe.....you won't be sorry!!

^^^^^ I bet your chicken gumbo is killer. Your missing the point that he wanted a duck gumbo recipe. Nothing better then cooking up some gumbo from a duck hunt rather then meat you picked up at the store.

So where do we meet? I'm ready for some Scotch, I'll take The Mcellens.

i have the best duck gumbo,fallow fanatiquack,r,kdubs recipe cook it them dip all the duck out and throw it away then eat the sausage gumbo lol

to be fair to the OP, i need some time to cook a couple more. yers took me all day wednesday. i'll finish the cooking by end of split and will post a winner.

Havent read thread and not gonna type out everything I do but a few keys to good duck gumbo- use whole plucked birds, breast just arent the same. - 2/3rds duck, 1/3rd chicken leg quarters (not breast), this allows your non duck eating foks to enjoy the gumbo. They wont eat the duck itself but the stock as a result of the whole ducks will make the dish 10X better than any chicken/sausage gumbo that they have had before.

Never done a duck gumbo, but ask anybody from Lousiana what is the most important part of any gumbo and they will tell you it is a roux.
I only make chicken/sausage and crawfish/seafood gumbo.
Years ago I started with a roux based on oil. Did not like it all that much.
The flour does not bind well with oil and leaves the top greasy.
I figured that Cajuns probably do not have much of vegetable or corn oil in the swamps.
But they always have pigs.
So I started using bacon fat and been doing it for a long time now. The good roux takes anywhere from 30 to 40 minutes.
It is constant mixing and switching the hot plate on and off.
From milk chocolate to dark chocolate color.
Without a "good classic roux" you always gonna end up with just "another thick soup with exotic ingredience".
Now if you can get hold of some malted barley flour to add to your wheat flour, you gonna get as close to the real McCoy as it gets!

The wife and I stopped in at Prejean's Restaurant in Lafayette, LA. a couple of years back and I had their Duck and Andouille Gumbo...it's the best I have ever eaten.

Here's the recipe from their cookbook entitled Prejean's Cookbook; Simply Cajun Simply Delicious

1/2 pound butter
1-1/2 cups coarsley choppe onion
3/4 cup coarsely chopped bell pepper
1 tbsp. paprika
2 tbsp. black pepper
1/2 tsp. cayenne
1 tbsp. granulated onion
1-1/2 tbsp. granulated garlic
1-1/2 tsp. McCormick Mesquite Seasoning
3 quarts Chicken Stock (not broth)
2 cups dark roux (see below)
2-1/2 pounds mesquite smoked duck meat (cook the duck the day before you make the gumbo and have several whiskey drinks or beers during the process)
1-1/2 pounds andouille sausage sliced on the bias 1/4" thick. (I like Richards Andouille; you can order from Don's Specialty Meats in Scott, LA.)
4 cups warn cooked rice

Dark Roux (Make the Roux first)
1 cup peanut or vegetable oil
1-1/4 cup all purpose flour

To make the roux, you must constantly stir the contents of the pan, scaping the bottom, edges, and sides of the pan as you go. I prefer a stainless steel spoon to stir the roux.

*In a heavy skillet or saucepan, heat oil to very hot.
*Add the flour a little at the time, stirring it in as you go until all flour is added and mixture takes on a thick consistency.
*Continue to stir the mixture until it just starts to smoke. Reduce the heat to medium high. Never stop stirring and scraping the pan. The flour will start to turn brown.
*When the mixture reaches a choclate brown, remove from the heat and continue to stir 5 minutes longer assuring the mixture cools enough not to burn even after removed from the heat.

In 8 quart pot, heat butter over high heat. When almost melted, stir in diced onion, bell pepper, paprika, black pepper, cayenne, granulated onion, garlic, and mesquite seasoning. Saute until onion turns brown.

Add stock stirring well to deglaze. Bring to rolling boil. Add roux a tablespoon at a time until all is added an blend well.

Bring to a boil until the mixture just begins to foam at the top. Reduce the heat to medium simmer and cook 10 minutes.

Add duck and stir in well. Continue to simmer 10 minutes. Add sausage and bring back to a simmer. Cook 15 minutes, stirring attentively.

Remove from heat and let stand 10 minutes. Serve over warm rice.

Enjoy!

That's fair.

Yeah, cooking real gumbo from the scratch with fresh vegetables is a half day event.
There is no shortcuts.
One time I have used a bleached flour and the bitter aftertaste ruined the whole day's work.
Fortunately it was just a chicken and Andouille sausage.
The seafood is more expensive to throw away.
Never will use the bleached flour again!