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    We returned 3 recipes for...

    "creole" x

    "historical-traditional" x

    "whole-duck" x

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    Duck and Andouille Gumbo
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    Duck and Andouille Gumbo, I prefer using wild duck but if that is not available to you store bought duck will work fine. The recipe calls for one duck,...

    Duck and Andouille Gumbo

    Recipe #472274

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    Duck and Andouille Gumbo
    By Gumbo1 on January 17, 2012

    Recipe #472274

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    "Duck and Andouille Gumbo, I prefer using wild duck but if that is not available to you store bought duck will work fine. The recipe calls for one duck, that is one large store bought duck. I used wild wood ducks when I made this gumbo originally and due to their small size I ended up using three. Either way, duck makes a really good gumbo.

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    Ingredients: andouille sausages, duck stock...

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    Prep Time:1 hrs

    Total Time: 5 hrs

    Recipe #148398

    Old Fashioned Wild Duck/Goose Gumbo
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    This is a gumbo made without a roux - I had to learn how to make this for my first hubby because that's how his mom made it! It took me a few tries...

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    Old Fashioned Wild Duck/Goose Gumbo
    By Cajun Cooker on December 15, 2005

    Recipe #148398

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    "This is a gumbo made without a roux - I had to learn how to make this for my first hubby because that's how his mom made it! It took me a few tries to get it to brown enough, but, once I learned the secret (a good, heavy pot!) my gumbo by far surpassed hers. If you use wild goose you have to let it simmer a long time (2 to 4 hours) and keep the..."
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    Ingredients: pepper, goose, onion tops...

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    Prep Time:1 hrs 30 mins

    Total Time: 3 hrs 30 mins

    Recipe #243227

    Salmis De Canards Sauvages - Duck, Hunter's Style
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    This recipe originally called for canvasback ducks, so would be good for all you hunters out there. Non-hunters can use store-bought ducks. From the...

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    Salmis De Canards Sauvages - Duck, Hunter's Style
    By Molly53 on July 29, 2007

    Recipe #243227

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    "This recipe originally called for canvasback ducks, so would be good for all you hunters out there. Non-hunters can use store-bought ducks. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."
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    Ingredients: pepper, cream, fat...

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    Prep Time:15 mins

    Total Time: 50 mins

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