Bayou Duck And Oyster Gumbo

Recipe Ingredients

1		Wild duck - cut in 6 to 8 pieces
1 tablespoon	15ml	Butter
2 tablespoons	30ml	Flour
1 tablespoon	15ml	Onion - minced (large)
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Water - (approximately)
24		Oysters - liquid reserved

Recipe Instructions

Make a roux of melted butter and flour and brown. Add onion and cook until tender. Season meat with salt and pepper and add to onion. Let meat fry in roux until duck blood disappears. Add water and boil slowly until meat is very tender. Add oysters with their liquid and cook only long enough to curl the oyster edges. Adjust seasoning if needed.

This recipe yields 4 to 6 servings.

Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY

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