Barry Good's Duck Gumbo


We had duck hunter and waterfowl guide Barry Good on the podcast for episode 159. He was kind enough to share his famous Duck Gumbo recipe with us!

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Wild Duck Gumbo



2 wild ducks, cut up

1/2 cup vegetable oil

2/3 cup all-purpose flour

1 pound smoked sausage, sliced (andouille or chorizo preferred but any smoked sausage works)

2 cups chopped onions

1-1/2 cups chopped green peppers

1-1/2 cups sliced celery

2 tablespoons minced fresh parsley

1 tablespoon minced garlic

1 (14 1/2-ounce) can stewed tomatoes

2 bay leaves

2 tablespoons Worcestershire sauce

1-1/2 teaspoons pepper

1 teaspoon salt

1 teaspoon dried thyme

1/4 teaspoon cayenne pepper

2 quarts water

Hot cooked rice



In a Dutch oven over medium heat, brown duck in batches in oil. Remove and set aside. Discard all but 2/3 cup drippings. Add flour to drippings cook and stir over medium heat until brown, 12-14 minutes. Add sausage, onion, green pepper, celery, parsley and garlic. Cook for 10 minutes, stirring occasionally. Add next eight ingredients mix well. Add duck bring to a boil. Reduce heat cover and simmer 60-75 minutes or until duck is tender. Remove duck. Cool. Debone and cut into chunks return to pan. Simmer 5-10 minutes or until heated through. Remove bay leaves. Serve with rice.