Chef Nathan Richard’s Duck, Oyster & Tasso Gumbo

Yield 10-12
1 ratings

Chef’s notes:

If wild ducks are not available, carry yourself to Rouses Markets and get some domestic ones. Just be aware that they tend to be a little more fatty, so I recommend braising them separately and then adding to the gumbo.

What’s a simmer? It means to cook a liquid just below the boiling point; if it’s boiling, it’s too high.

A roux is a labor of love. If you don’t have patience or time, don’t attempt to make it, just go to Rouses Markets and buy that jarred roux — just make sure ya mom and dem don’t see ya.


3 wild ducks, average size, cut into six pieces (see Chef’s notes below)

2 tablespoons Cajun seasoning

3 pounds tasso, cut about ¼-inch thick

1 pint Prestige Oysters (reserve oyster liquor)

1 cup vegetable oil

1½ cups all-purpose flour

3 cups yellow onions, diced

2 cups green bell peppers, diced

1 cup celery, diced

¼ cup garlic, minced

2 bay leaves

3 quarts chicken stock

1 tablespoon Worcestershire sauce

2 tablespoons Tabasco sauce

Salt and freshly ground black pepper, to taste

1 cup sliced green onions

½ cup chopped fresh parsley

Cooked wild rice or popcorn rice


Season duck pieces with Creole seasoning and set aside.

Heat oil in a large cast-iron dutch oven over high heat; whisk flour into hot oil to make a roux. It will sizzle when the flour hits the hot oil. Whisk continuously.

Reduce heat to medium; continue whisking until roux is the color of peanut butter, about 10-15 minutes. Add yellow onions, bell peppers, celery, garlic and bay leaves, and continue stirring the roux with a wooden spoon. Reduce heat to medium-low and add seasoned duck to pot, then increase heat to medium and cook, frequently turning duck pieces until browned, about 10 minutes.

Add chicken stock and tasso. Bring gumbo to a boil, stirring occasionally. Reduce heat to medium and simmer for 45 minutes. Stir occasionally, and skim off fat from the surface of gumbo as it simmers.

Add Worcestershire and Tabasco. Season to taste with salt and pepper. Simmer for another 45 minutes or until the duck is tender. Last but not least, add green onions, parsley, oysters and oyster liquor and simmer for no more than 4-5 minutes.

Serve over wild rice or popcorn rice.


Ingredients used in this recipe