Duck and Prawns Gumbo

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 29 Jan 2026

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This duck and prawn gumbo is a sophisticated take on a classic Louisiana favourite, blending the rich, gamey depth of roasted duck with the delicate sweetness of prawns. This high-protein dish relies on a slow-cooked roux to develop a complex, nutty flavour profile that forms the backbone of the stew. The combination of the 'holy trinity'—onions, celery, and peppers—alongside aromatic bay leaves creates a traditional base that is both fragrant and incredibly satisfying for a weekend project.

Ideal for a hearty family dinner or an impressive weekend feast, this homemade gumbo is a nutritious choice for those looking for a protein-rich meal. The duck becomes beautifully tender during the long simmer, while the quick-cooked prawns add a fresh contrast. For the best experience, serve generous ladles of this savoury stew over a simple bed of fluffy white rice to soak up every drop of the spiced gravy.

Ingredients for Duck and Prawns Gumbo

1 (5 1/2- to 6-lb) Long Island duck (also called Pekin), excess fat discarded and duck cut into 6 pieces
1 colher de sopa de óleo vegetal
120ml de farinha de trigo
2 medium onions, finely chopped (200g )
2 celery ribs, finely chopped (150g )
1 large red pepper, finely chopped (150g )
1 large green pepper, finely chopped (1 cup)
4 Turkish or 2 California bay leaves
2 colheres de chá de sal
1450ml reduced-sodium chicken broth (1450ml )
950ml de água
450g medium prawns in shell (31 to 35 per lb), peeled and deveined
1 cup thinly sliced spring onion greens (from 2 bunches)
1/4 de colher de chá de pimenta caiena
Acompanhamento: arroz branco

How to make Duck and Prawns Gumbo

Pat duck dry, then prick skin of duck all over with tip of a sharp knife.

Heat oil in a wide 6-quart heavy pot over moderately high heat, then brown duck in 3 batches, skin side down, turning over once, 8 to 10 minutes per batch.

Transfer duck to a bowl and pour off and discard all but 60ml fat from pot.

Reduce heat to moderately low, then add flour to fat in pot. Cook roux, stirring constantly with a wooden spatula or spoon, until well-browned (a shade darker than peanut butter), about 20 minutes. Add onions, celery, peppers, bay leaves, and salt and cook over moderately low heat, stirring occasionally, until vegetables are crisp-tender, 6 to 10 minutes. Add broth, water, and duck with any juices accumulated in bowl and bring to a boil, then reduce heat and simmer, uncovered, until duck is tender, 1 1/4 to 1 1/2 hours.

Remove gumbo from heat, then transfer duck to a cutting board with a slotted spoon and shred meat into large pieces, discarding bones and skin. Skim fat from surface of gumbo, then return duck to gumbo. Bring to a boil, then reduce to a simmer and stir in prawns, spring onions, and cayenne. Simmer gumbo until prawns is just cooked through, about 2 minutes. Discard bay leaves. Serve gumbo over white rice.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.