Smoked duck and Andouille gumbo from Crescent City Cooking: Unforgettable Recipes from Susan Spicer's New Orleans by Susan Spicer and Paula Disbrowe

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Notes about this recipe

  • Lzeleny on April 26, 2025

    Used regular duck instead of smoked. Add shrimp. This is a huge hit.

  • Ledlund on October 23, 2019

    This was the most delicious gumbo I've made. Because I had them, I used smoked duck breasts. Rendered the fat from the skin, peeled it from the breast, and made cracklins from it. Used the fat for the roux. Cubed the breast meat to add to the gumbo and topped the finished gumbo with the cracklins. Delish!

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