Duck Gumbo




  • 2 ducks, cut into serving pieces (chicken and smoked sausage can be substituted)
  • Cajun Injector Creole Butter Marinade
  • 2 quarts water
  • 1/2 cup flour and 1/2 cooking oil (roux from scratch)
  • or use SAVOIES® Old Fashioned Roux (already made)
  • 1 onion, diced
  • 2 stalks celery, diced
  • 1 small bell pepper, diced
  • 1/2 pint oysters, finely chopped
  • 1/3 cup parsley, chopped or Zatarains Parsley Flakes
  • 2/3 cup green onion tops, sliced


Inject the ducks with marinade using 1-1/2 ounces per lb, cut into serving pieces and put the ducks to boil in the water over medium heat. While the ducks are boiling, make a roux in an iron skillet, by putting the oil and flour together. Cook over low heat, stirring constantly until the flour is a dark brown (Skip this step if using SAVOIES Roux). Add the onions, celery and bell pepper, cooking until the vegetables are transparent. Now, add home-made roux or SAVOIES Roux to the boiling water and cook until the duck is tender, about 2 hours total. When the ducks are almost done, add the oysters and cook for 30 minutes. Add water, if necessary, for proper consistency. Add the green onion tops and parsley just before serving. Serve hot with cooked rice.

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