Crock Pot Duck Gumbo

Stewed in a rich roux, the duck pieces absorb the spicy, salty flavor of this Cajun gumbo. Tastes even better the next day after cooking.


Prep Time {15 min}

Cook Time {8 hr 40 min}

Serving Size {6 servings}


2 Whole Maple Leaf Farms Ducks, cut in quarters, parboiled for 10 minutes

1 cup Oil

1 cup Flour

1 tsp. Garlic Salt

Hot Sauce, to taste

2 cups Water

2 Celery Stalks, diced

1/2 Green Bell Pepper, diced

2 medium Onions, diced

1/2 lb. Smoked Link Sausage

To Taste Worcestershire Sauce


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1. Make a dark roux: Pour oil in a heavy skillet over low heat. Gradually sprinkle the flour into the hot oil, stirring constantly. Sprinkle in garlic salt. Stir the mixture constantly until it reaches the desired color, which may take up to 30 minutes. Remove from the heat and continue stirring until it has cooled a bit and there's no risk of burning. Add hot sauce and 2 cups of water to make a gravy. Allow to simmer while preparing next step.

2. Dice vegetables and place in bottom of slow cooker. Place duck quarters on top of vegetables. Pour gravy over duck and vegetables. Turn slow cooker on low and cook at least 8 hours.

3. Two hours before serving, remove duck pieces from slow cooker. Remove meat from bones and cut into chunks. Return duck meat to slow cooker. Slice sausage and add to gumbo. Finish cooking.

4. Serve over rice, adding Worcestershire or any other flavoring to taste. Tastes even better the next day after cooking.

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it looks good