Do you have hunters in your family who keep bringing home ducks? We had better start doing something with them, because the season runs through January. Here is a great resource for preparing your next wild game dinner: The Duck Commander Recipe Blog. Have you seen these guys? I’m pretty sure they know how to cook a duck.

Duck Dynasty is a reality series on A & E about the Robertsons, a Louisiana bayou family whose multimillion dollar duck call empire is known as “Duck Commander.”

I’m pretty sure these guys know how to cook a duck.

Cook-Rub and Cook-Zesty Seasoning, “Great on anything that walks, crawls, flies or swims,” $5 each.

My husband (the one bringing home all of the ducks at my house) says the recipe that follows is a good one, but you need to throw in two cups of okra.

Duck Commander Gumbo

This tasty gumbo features duck and zesty Creole flavors.
4.5 from 2 votes
Course Soup
Tried this recipe?Rate it above to let us know how it was!
Recipe Type: soup
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 8-12
A delicious way to make use of the ducks in your freezer!
  • 8 ducks
  • salt
  • pepper
  • bay leaf
  • flour
  • garlic
  • peanut oil
  • 3 white onions
  • 3 green onions
  • parsley
  • Cayenne pepper
  • Sausage
  • Duck Commander seasoning
  1. Place 8 fully cleaned ducks into a large pot filled with water.
  2. Add salt and black pepper to taste, and one bay leaf to pot.
  3. Boil ducks for 2-1/2 hours.
  4. While your ducks are boiling you can prepare your roux in another large pot.
  5. For 8 ducks, mix 3 cups of flour and 3 cups of peanut oil.
  6. After stirring your flour and oil to a consistent paste, heat it on a medium-low temperature.
  7. Stir thoroughly until color is a dark chocolate brown. (Should take 35-40 minutes.)
  8. Dice up 3 white onions, 3 green onions, and a handful of parsley.
  9. Once your roux is dark brown, mix in your onions and parsley. (Watch out for the steam.)
  10. Add a dab of garlic.
  11. After your ducks have boiled for 2-1/2 hours. Take them out of the pot (saving your broth) and separate the meat from bone.
  12. Take your broth and fill your roux pot just over half full.
  13. Turn your heat up to boiling again.
  14. When the peanut oil rises to the top of your pot, remove it with a spoon.
  15. Sprinkle a small amount cayenne pepper and Duck Commander seasoning into the pot.
  16. Dice up some sausage into nickel size pieces.
  17. Then dump all your duck meat and sausage into your gumbo.
  18. Let it simmer for at least 3-4 hours. Serve gumbo over rice and enjoy!

Like most soups and gumbos, better the next day; let flavors merge by either simmering a while or serving on the following day. Freezes well. Just cook a fresh serving of rice alongside your gumbo prepared in advance. (And remember to add two cups of okra while it simmers!)

Mmmm. Yum! The roux requires some time to be sure, but the finished product is well worth the effort!


Some of our other StyleBlueprint cities are featuring a great soup or stew today. Be sure to check them all out here: