Duck and Quail Gumbo

Recipe by Melissa Warren – owner of Wildrose Rosie

Quail and duck are the perfect ingredients for a dark-roux gumbo. I like making a flavorful stock from the carcass of a leftover Thanksgiving turkey with the bones of the duck and quail. These bones make for a fabulous, flavorful base stock giving your gumbo a unique, distinct flavor.


6 quail & 6 ducks deboned & seasoned with salt, pepper & creole seasoning

½ pound andouille sausage or deer sausage

Some leftover turkey to boot!

1 cup vegetable oil

1 cup flour – seasoned with cayenne & creole seasoning

3 onions, chopped

2 green bell peppers, chopped

3 stalks of celery, chopped

6 garlic cloves, minced

2 quarts of turkey/game-bird stock

1 tbsp kitchen bouquet

Salt, salt & black, green & white & cayenne pepper to taste

Granulated garlic & creole seasoning to taste

Hot sauce to taste

4 green onions, sliced

½ cup chopped parsley


First, make a roux in a Dutch oven by heating the vegetable oil over medium-high heat to approximately 350 degrees. Slowly add flour, whisking continuously until a dark brown roux is achieved (darker than peanut butter but lighter than chocolate). Add onions, bell pepper and celery and saute’ 3-5 minutes. Add warmed turkey/game-bird stock slowly combining until roux and vegetables are combined. Add kitchen bouquet. Season with salt, peppers, granulated garlic, Creole seasoning and hot sauce. Bring to a boil, add green onions and parsley then stir. Reduce heat and cover for 1 hour. Add duck, quail and sausage and simmer for another hour. Adjust seasonings to taste. Serve with white rice.


Serves 12; Pairs well with Pinot Noir

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