Easy Duck Gumbo - Video Recipe

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 (Mom's Homemade Roux with yummy photo illustrations is here). 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.

My Mom's Homemade Chicken and Sausage Gumbo: 

https://the99centchef.blogspot.com/2011/07/moms-gumbo-recipe-and-flea-market-food.html

Roast Duck Recipe: https://the99centchef.blogspot.com/2024/02/roast-duck-video-recipe.html

Gumbo with Leftover Turkey

I always have leftover Turkey after a Thanksgiving or Christmas feast. Scrape meat off the bones and make my Gumbo with Leftover Turkey. Gumbo is a Southern soup with veggies and meat. A Gumbo also has darkened flour as its base flavor, called a Roux.

A Cajun Gumbo uses almost any kind of meat or seafood. I keep it simple by using cooked holiday turkey pieces.

Don't throw away the turkey carcass, I've peeled a lot of meat just from the turkey's back. Use any leftover part of the bird for this recipe. 

Go right to making a Roux out of flour. While the Roux is browning, chop the Cajun Trinity of onion, bell pepper, and celery. For my Gumbo, I like to add garlic and okra, too. 

The most complex part of a Gumbo is the Roux. Usually, plain raw flour is cooked 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 oil out. As long as you scrape and stir the flour, it will brown fine. It usually takes 20 to 30 minutes  (Mom's Homemade Roux with yummy photo illustrations is here).

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 browning version.

A couple of hard-to-find ingredients in my Gumbo with Leftover Turkey can be left out. Filé Powder is dried sassafras leaves. Creole Seasoning is mainly salt, pepper, paprika, oregano, thyme, cayenne, onion, and garlic powders. 

The Cajun Trinity, comprised of bell pepper, celery, and onion, is used in many Southern recipes. 

I still get these veggies frequently on sale for less than a dollar.

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.

My Gumbo with Leftover Turkey is best served hot on a cold day. If you are tired of Leftover Turkey Sandwiches or a plate of reheated, dried-out sliced turkey with soggy sides, then go for my satisfying and filling Gumbo with Leftover Turkey. 

Gumbo with Leftover Turkey - VIDEO      Play it here, video runs 4 minutes, 31 seconds.

My YouTube video link for viewing or embedding, just click here.

Ingredients (4 to 6 servings)

• 3/4 Cup Flour - for a Roux. Takes about 20 minutes to brown.
• Leftover Turkey - about 2 pounds. I used a wing plus a mix of dark and white meat.
• 1 Onion - chopped
• Garlic - 1 tablespoon.
• 1 Bell Pepper - chopped.
• Celery - about 2 chopped ribs.
• Okra - about 12 pieces. I slice okra depending on how large they are. Okay to leave a few whole.
• Creole Seasoning - 1 teaspoon, optional. Creole seasoning is usually a combination of salt, paprika or chile powder, dried garlic, and onion. 
• Black Pepper - 1 teaspoon. Creole Seasoning has enough salt for my tastes.
• Filé powder - 1 teaspoon, optional. Filé is dried sassafras leaf powder.
• Water - 8 cups.  Okay to add the extra cup while cooking to reach a thinner Gumbo. For a thicker Gumbo, simmer uncovered about 15 to 30 minutes. 
• Steamed Rice - I usually steam a cup or two of rice. Add to the bottom of the bowl when serving Gumbo - white or brown rice. 

*A large raw turkey leg can be used if you don't want to cook a whole holiday bird. You should cook a raw turkey leg for about 2 hours in the Gumbo broth until tender. Then remove the leg and peel off the meat, and finally return it to the Gumbo to reheat.

Directions

Add flour to a large pot over medium heat to make a Roux. This gives Gumbo its brown color and nutty flavor. I use a non-oil method. Most Roux recipes call for an equal amount of oil to flour. 

You need to stir the flour until it is medium to dark brown, about 20 minutes.

(And if you want to speed things up, then buy a pre-made Roux from the grocery store.)

You can chop onion, bell pepper, celery, okra, and garlic while the Roux is browning.

Add all the veggies, including onion, bell pepper, celery, okra, and garlic.

Sprinkle on Cajun Seasoning (or salt), and black pepper. 

Add Gumbo Filé, which is dried sassafras leaves ground into powder. Okay to leave this out, as it may be hard to find.

Now add the cooked turkey. Add 8 cups of water. Mix well and bring to a boil. 

Reduce the heat to a simmer or low boil, then cover and cook for 1 hour. 

*If you are using raw Turkey, increase cooking time to about 2 hours or until the Turkey is tender.

*If you are using cooked whole Turkey pieces, then remove skin and bones after simmering, and shred the Turkey into bite-sized pieces. Return the Turkey to the Gumbo to reheat before serving.

If you like a thicker Gumbo broth, simmer it uncovered for about half an hour.

I like to serve cooked rice with Gumbo. During the last half hour of cooking, you can start your rice. Cook according to package directions.

When the Gumbo with Leftover Turkey is ready, add cooked rice to a bowl or plate and spoon on the Gumbo.

Gumbo with Leftover Turkey can simmer on the stovetop for extra time, as the longer it cooks, the better. 

Okra falls apart after an hour, but that's okay, as it will help thicken the Gumbo. It's okay to add the okra during the last half hour of cooking if you like it less mushy.

My Gumbo with Turkey Leftovers can be made with regular chicken pieces, too.

And don't forget the Hot Sauce!