South Texas Duck Gumbo

Recipe Ingredients

8 cups	1896ml	Water
3		Ducks - mallard-size fillet
		Cut in 1" pieces
1/2 cup	118ml	Oil - unsaturated veg.
4 cups	250g / 8.8oz	Flour
1 tablespoon	15ml	Salt
1 tablespoon	15ml	Pepper
1 cup	110g / 3.9oz	Celery - sliced 1/2" thick
1 cup	110g / 3.9oz	Carrots - thinly sliced
1 cup	237ml	Bell peppers - sliced
1 cup	62g / 2.2oz	Onion - yellow sliced
1 cup	237ml	Okra - sliced 1" thick (opt
1		Tomatoes - 16 oz. Peeled
1		Soup - chicken rice 10 oz.
2		Chicken bouillon cubes
2 tablespoons	30ml	Worcestershire sauce
2		Bay leaves - whole
1 teaspoon	5ml	Tabasco sauce
2 tablespoons	30ml	Salt
1/2 teaspoon	2.5ml	Black pepper
1/2 teaspoon	2.5ml	Cayenne pepper
1 teaspoon	5ml	Fillet seasoning - (opt.)
1/2 cup	118ml	Oil - unsaturated veg.
		Flour

Recipe Instructions

Bring water to boil in 1 1/2-gallon pot while preparing other ingredients.

Heat oil over medium heat in large skillet. Shake flour and seasonings in bag; add 10-12 pieces of duck and shake until lightly floured. Brown in preheated pan 5 minutes. DON'T OVERCOOK.

Remove duck from pan, drain on paper towel. Repeat until all meat is browned. Discard remaining flour.

Saute vegetables in meat skillet until onions brown lightly. Add duck and stir-fry 10 minutes.

Dissolve cubes in 8 c boiling water. Add chicken rice soup, tomatoes and seasonings. Add sauteed vegetables and duck. Cover and cook 45 minutes at low to medium heat.

To make roux, heat oil to medium hot in skillet. Sprinkle 1/4 c flour into oil and stir. Continue adding flour a little at a time until flour/oil mixture is dry (10-12 minutes) and light brown. DON'T BURN.

Remove from heat. Cool 5 minutes. Add 2 c hot duck soup and stir over heat until mixture thickens. Return roux to soup after soup cooks 45 minutes. Cover and cook 30 minutes, stirring occasionally. Remove from heat, set aside 20 minutes. Serve over short-grain rice.

Source:
Land O Lakes Treasury of Country Recipes

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