For my Easy Duck Gumbo, the two main ingredients are ready to use. During the Christmas holidays, if I have leftover Roast Duck, then it goes right into a Gumbo that's made with a store-bought Roux.
A Cajun Gumbo is a dark and muddy swamp of a soup made with almost any kind of meat or seafood, a Roux, and a Cajun Holy Trinity of veggies. When I visit Louisiana, Gumbo will be on the menu, whether I order it from a local Cajun fast food joint or make it at home.
Even Louisiana's Meals on Wheels government safety net program offers homebound seniors (60 years or older) a Chicken and Sausage Gumbo meal. How does it fare? Hmmm, check back for a Cheap$kate Dining Review by the Swamp Chef.
The first main ingredient for a Gumbo is a Roux. Grocers are starting to carry Roux that is pre-cooked and brown, so you can go right to sauting veggies, then add the pre-cooked Roux. I've made Gumbo using the shortcut grocery method and the long, homemade version of Roux. For this recipe, I use store-bought, browned Roux for a Gumbo that's easy and quick to make.
Click on any photo to see larger.
Pre-made Roux can be dry or wet with oil added. There are also Gumbo Mixes, including Roux and Cajun spices.
Usually, a Homemade Roux has plain raw flour cooked and stirred until a medium to dark brown, which gives Gumbo its unique nutty flavor and color. Back in the day, an equal amount of oil was used to brown the flour. These days, I leave the oil out.
Homemade Roux without oil.
I also use leftover Roast Duck pieces. I cook my Duck like I would Roast Chicken. The main difference is that you should slice or pierce the Duck skin so the fatty layer under the skin will drain and allow the skin to crisp.
A couple of hard-to-find ingredients in my Duck Gumbo can be left out. Filé Powder is dried sassafras leaves. Creole Seasoning is mainly salt, pepper, paprika, oregano, thyme, cayenne, onion, and garlic powders.
Along with a packaged Roux and leftover Duck, I add a Cajun Holy Trinity comprised of bell pepper, celery, and onion, which is used in many Cajun recipes.
I still get these veggies frequently on sale for less than a dollar each or a dollar per pound.
Okra might not be to everyone's taste as it becomes slimy after cooking for a while, but I like it fine.
Cajuns serve their Gumbo over white steamed rice. I've had it over brown rice and even quinoa.
Duck is way more expensive than chicken, so this is a recipe for special occasions if you are a cheap$kate like me.
Hey, you can always substitute budget chicken dark meat for pungent Duck in my Easy Duck Gumbo recipe.
Easy Duck Gumbo Recipe - Video Play it here, video runs 4 minutes, 33 seconds.
My YouTube video link for viewing or embedding, just click here.
Ingredients (4 to 6 servings)
Water - 8 cups. Okay to use less water to reach your favorite thick or thin Gumbo. At the end of cooking, you can decide if you want more water. For a thicker Gumbo, uncover and cook 15 minutes at the end.
3/4 Cup Roux - I used a store-bought Roux for this recipe. For a homemade Roux, use 3/4 cup flour and oil. Over medium heat, stir flour and oil until it reaches a brown-to-dark brown color, about 20 minutes.
Leftover Duck - about 2 pounds. Cooked Duck is a mix of dark and white meat. For raw Duck pieces, boil with the ingredients for about 2 hours to cook through and tenderize.
Oil - 1 tablespoon, any favorite.
1 Onion - chopped.
Garlic - 1 tablespoon.
1 Bell Pepper - chopped.
Celery - about 2 chopped ribs.
Okra - about 8 to 12 whole okra spears. I slice okra depending on how large they are. Okay to leave a few whole. Some do not like okra (and it can be hard to find), so it's okay to leave it out.
Creole Seasoning - 1 teaspoon. Creole seasoning is usually a combination of salt, paprika or chile powder, dried garlic, and onion.
Black Pepper - 1 teaspoon.
Filé Powder - 1 teaspoon, optional. Filé is dried sassafras leaves.
Steamed Rice - Rice - serve Gumbo over cooked white or brown rice. I usually boil a cup or two of rice.
*Homemade Gumbo with Chicken and Sausage, and Roast Duck recipe links are at the end of this recipe text.
Directions
In a medium hot pot, add oil and chopped onion, bell pepper, and celery. Sauté for 2 minutes.
Add a tablespoon of chopped garlic and saute for one minute.
Sprinkle on a teaspoon of Creole Seasoning and Gumbo Filé Powder. If you do not have these, then leave them out. Add some salt and pepper instead of Creole Seasoning.
Mix well and saute the Roux Mix for a minute. Add chopped and whole okra.
Pour on some of the Duck drippings from a roasting pan, if you have any left over. Okay to leave some out, as duck renders a lot of fat.
Fill the pot with 8 cups of water. Mix well to dissolve the Roux.
Add duck pieces and bring broth to a boil. Reduce the heat to a simmer and cover the pot.
Simmer Gumbo for an hour. If you are using raw duck pieces, then simmer for 2 hours or until the raw duck is cooked through. For raw duck, you want to remove most of the skin as it is very fatty. I would leave some on, as it is extra flavor.
After one hour (for cooked duck) or two (if the duck is raw), remove the large Duck pieces. I like to shred the Duck and return it to the Gumbo. Reheat shredded Duck for a few minutes.
Serve Duck Gumbo over cooked rice or a favorite grain like quinoa.
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