Phil Robertson, the Duck Commander of all duck commanders, shares his secret recipe for duck gumbo exclusively with Hook & Barrel Magazine and you! This duck season, its time to serve up a big ol’ bowl of cajun goodness!
Phil Robertson Duck Gumbo Recipe: Makes 10 to 15 servings · Large (10- to 14-quart) soup pot with a lid · Large (7- to 8-quart) cooking pot.
4 wood ducks or 6 teal or 3 mallards; plucked, eviscerated, and cleaned, heads and feet removed
Salt and black pepper
3 bay leaves
2 cups peanut oil
2 cups all-purpose flour
3 white onions, chopped
3 green onions or scallions, chopped
3 celery stalks, chopped
6 garlic cloves, chopped
A handful of fresh parsley, chopped
Duck Commander Cajun Seasoning (mild or zesty) or other Cajun seasoning
1 package (24 ounces) hot pork sausage, diced nickel-size (we use Savole’s)
1 package (24 ounces) andouille sausage, diced nickel-size
1 package (28 ounces) frozen whole okra
HOW TO COOK
1. Place the ducks in the soup pot filled with water. Add the salt and pepper to taste, and the bay leaves. Bring to a boil, lower to a simmer, and cook until the ducks are tender but not falling apart, about 2 hours.
2. Remove the ducks from the broth and set aside. Reserve the broth, (discard the bay leaves). When the ducks are cool enough to handle, skin them and remove the meat from the bones; discard the skin and bones.
3. While your ducks are cooking, in the large cooking pot, heat the oil over medium-low heat. Add the flour and cook, stirring frequently, until the roux is a dark chocolate color, 35 to 40 minutes.
4. Add the white and green onions, celery, garlic and parsley to the roux. Add enough of the reserved broth to fill it just over half full and bring it to a boil. Skim off any oil that rises to the surface.
5. Add the Cajun seasoning along with the hot pork sausage, andouille and duck meat. Simmer 2 hours, then add the okra and simmer 1 hour longer or until all the meat is tender and the gumbo as thickened.
For more Robertson recipes, click here.