Teddy's Duck Gumbo

3 Reviews Add a Pic
  • Prep

    45 m
  • Cook

    8 h 40 m
  • Ready In

    9 h 25 m
Recipe by  teddynpooh

“I created this gumbo using wild duck, however any type of poultry may be used as a substitute. Serve the gumbo hot over rice. It's a great meal on a cold Arkansas winter day.”

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Adjust Servings

Original recipe yields 1 gallon



  1. Place the ducks in a slow cooker, fill with enough water to cover, and cook on Low until juices run clear, about 8 hours. Remove, reserving 3 cups of duck broth, and debone, discarding bones.
  2. Place the water and 3 cups of duck broth into a slow cooker. Add the tomatoes, garlic, onion, celery, bell pepper, bay leaves, and gumbo base mix. Cook on High until the mixture boils. Reduce heat, and stir in the duck meat, okra, shrimp, and sausage. Cook until thickened, about 30 minutes. Serve hot.

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Reviews (3)

Rate This Recipe


Great recipe great cook



yummy! Thank you fellow arkansan!



it turned out good but it seemed to be missing something. My husband and I couldn't put our finger on what it needed. I'd also add more spices since it seemed a bit weak. Leftovers had a stronger flavor.

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Amount Per Serving (16 total)

  • Calories
  • 252 cal
  • 13%
  • Fat
  • 8.1 g
  • 12%
  • Carbs
  • 16.3 g
  • 5%
  • Protein
  • 27.3 g
  • 55%
  • Cholesterol
  • 120 mg
  • 40%
  • Sodium
  • 857 mg
  • 34%

Based on a 2,000 calorie diet



previous recipe:

Uncle Dank's Gumbo


next recipe:

Rigatoni with Duck, Onions, Apple and Red Wine