Mississippi Duck Gumbo



  • 3/4 c. oil
  • 3/4 c. all-purpose flour


  • 4-5 medium ducks, skinned
  • 1 medium onion, chopped
  • 2 carrots, cut into 2-inch pieces
  • 1 bay leaf
  • 1-2 qts. water
  • 3 medium onions
  • 2 Tbsp. Worcester Sauce
  • 3 medium peppers
  • 1 Tbsp. salt
  • 2 c. celery
  • 2 Tbsp. pepper
  • 1 clove minced garlic
  • 1/2 tsp. oregano
  • 1/2 tsp. Thyme
  • 1-10 oz. bag of okra OR gumbo vegetables
  • 1-28 oz. can whole tomatoes – drained, cut up



In a large stock pot, combine skinned ducks, onion, carrots and a bay leaf…adding enough water to cover the ducks. Bring to a boil, then reduce the heat, cover, and simmer for an hour to an hour and a half. Remove the ducks, strain and reserve the broth, and discard the vegetables. Remove the duck meat from bones and cut it into small pieces. Skim the broth, measure 1 quart and set aside.

Heat oil in a large pot over medium heat, and blend in flour. Cook, stirring constantly, until the roux is golden brown…around 30 minutes. Carefully stir in onions, pepper, celery and garlic. Cook, stirring constantly, until vegetable are tender. Stir in duck meat, reserved broth and remaining ingredients except the okra. Heat to boiling, stirring occasionally. Reduce heat and simmer uncovered for about 30 minutes. Stir in okra, simmer another 30 minutes and serve over hot cooked rice.

Recipe courtesy of the Missouri Department of Conservation.


Leave a Reply

Commenting Policy - We encourage open expression of your thoughts and ideas. But there are a few rules:

No abusive comments, threats, or personal attacks. Use clean language. No discussion of illegal activity. Racist, sexist, homophobic, and generally hateful comments are not tolerated. Keep comments on topic. Please don't spam.

While we reserve the right to remove or modify comments at our sole discretion, the Sportsman's Guide does not bear any responsibility for user comments. The views expressed within the comment section do not necessarily reflect or represent the views of The Sportsman's Guide.