Duck and Wild Mushroom Gumbo

TOTAL TIME: 2 hr 55 min
Prep: 15 min
Inactive Prep: --
Cook: 2 hr 40 min
YIELD: 4 servings


  • 2 tablespoons vegetable oil
  • 1 large duck (about 5 pounds), cut into 8 pieces
  • 2 teaspoons Rustic Rub, recipe follows
  • 2 teaspoons plus 3/4 cup vegetable oil
  • 3/4 cup flour
  • 2 cups chopped onions
  • 1 cup chopped bell peppers
  • 1 cup chopped celery
  • 2 cups sliced assorted wild mushrooms, such as shiitakes, oysters, or chanteralles
    • 8 tablespoons paprika
    • 3 tablespoons cayenne
    • 5 tablespoons freshly ground black pepper
    • 6 tablespoons garlic powder
    • 3 tablespoons onion powder
    • 6 tablespoons salt
    • 2 1/2 tablespoons dried oregano
    • 2 1/2 tablespoons dried thyme
    recipe tools


    In a large pot, heat the 2 tablespoons of vegetable oil. Season the duck pieces with Rustic Rub. When the oil is hot, sear the duck pieces for 2 minutes on each side. Remove the duck from the oil and set aside. Combine the remaining oil and flour in the pot. Stirring the mixture constantly for 12 to 15 minutes, making a medium brown roux, the color of peanut butter. Add the onions, bell peppers, celery, and duck pieces. Reduce the heat to a simmer and cook for 10 minutes. Add the mushrooms and garlic. Season with salt and cayenne. Add the thyme and bay leaves. Cook the mixture, stirring often, for 5 minutes. Add the broth and water. Bring the mixture up to a boil and reduce to a simmer. Cook for 2 hours. Ladle the gumbo into shallow bowls and garnish with the rice and green onions. Serve with crusty bread.
    Combine all ingredients and store in an air-tight container.

    On TV

    ON AIR

    Get Cooking Channel on your TV.