Chef John’s Duck Gumbo Recipe

This Chef John’s Duck Gumbo spin gives you a deep, dark roux, tender duck, smoky sausage, and a little shrimp for that big Louisiana flavor kick. The flour-and-oil roux builds a rich base, then duck, veggies, stock, and spice simmer into a hearty, cozy pot that hugs a scoop of rice. Quick, clear steps keep the process simple without losing the soul of classic gumbo.

Chef John’s Duck Gumbo Recipe

Easy duck gumbo with a dark roux, smoky sausage, and shrimp, all piled over rice for a cozy Cajun‑style bowl.

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Prep Time 25 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 6

Course: Dinner

Cuisine: Cajun, Southern American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 2 duck legs about 1 lb, skin removed, meat cut in chunks
• 8 oz andouille sausage sliced
• ½ lb shrimp peeled and deveined
• ½ cup vegetable oil
• ½ cup all-purpose flour
• 1 cup chopped onion
• ½ cup chopped celery
• ½ cup chopped green bell pepper
• 3 cloves garlic minced
• 6 cups chicken stock
• 1 bay leaf
• 1 tsp paprika
• ½ tsp dried thyme
• ½ tsp dried oregano
• ½ tsp black pepper
• 1 tsp kosher salt plus more to taste
• 1 cup sliced okra fresh or frozen
• 2 tbsp chopped green onions
• 2 tbsp chopped fresh parsley
• Cooked white rice for serve

Equipment

• Dutch oven
• Wooden spoon
• Cutting board
• Chef’s knife
• Measuring cups
• Measuring spoons
• Ladle

Method

 

Brown Meat And Build Roux

1. Set a large heavy pot on the stove, add the duck chunks and sausage, and cook over medium heat using a wooden spoon to stir until lightly browned; scoop them to a bowl with the spoon and leave the fat in the pot.
2. Add the vegetable oil and flour to the same pot and stir non‑stop with the wooden spoon over medium heat until the roux turns a chocolate brown color, watching it closely so it does not burn.

Add Veggies And Stock

1. Drop the onion, celery, and green bell pepper into the pot and stir with the wooden spoon for a couple minutes until they soften and smell sweet.
2. Stir in the garlic, paprika, thyme, oregano, black pepper, and kosher salt with the wooden spoon just until fragrant, then pour in the chicken stock using a measuring cup, stirring to smooth out any lumps.
3. Return the browned duck and sausage, plus any juices from the bowl, back into the pot with the wooden spoon, toss in the bay leaf, and bring the pot to a gentle simmer.

Simmer And Finish

1. Let the gumbo simmer on low heat for about 45 minutes, stirring now and then with the wooden spoon until the duck is tender and the broth looks thick and glossy.
2. Stir in the sliced okra and cook another 10 minutes with the wooden spoon so it softens and lightly thickens the gumbo.
3. Add the shrimp and cook just a few minutes, stirring with the wooden spoon, until the shrimp turn pink and opaque, then turn off the heat and stir in the green onions and parsley.
4. Taste the gumbo with a spoon and adjust the salt if needed, then use a ladle to serve the gumbo over bowls of hot cooked rice.

Notes

Keep the roux moving the whole time so it browns evenly and does not scorch. If it smells burned, it is better to start over than live with a bitter pot. Use chilled stock to slow the cooking if the roux feels too hot.