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Teddy's Duck Gumbo


"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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9 h 25 m servings 252 cals
Original recipe yields 16 servings (1 gallon)

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  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.


  • Partner tip: Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

Per Serving: 252 calories; 8.1 g fat; 16.3 g carbohydrates; 27.3 g protein; 120 mg cholesterol; 857 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 5
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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 stro...

Love this recipe! Have made it many times and it's always a big hit. I use duck breasts and add chicken broth to the water when cooking the duck - for extra flavor since there are no bones. I pu...

Good underflavor - We used wild duck, but I had a difficult time with the wild game flavor of the duck. We grilled it beforehand, and it didn't seem as gamey the first time we ate it. Since it...