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Texas Wild Duck Gumbo From Tony Burke

Cuisine: Cajun
Serves: 8 people

Recipe Ingredients

2   Wild ducks
2   Celery stalk
1   Onion - sliced (small)
2   Carrots - diced (small)
1 tablespoon 15mlSalt
1   Water
1 1/4 cups 296mlVegetable oil
1 cup 62g / 2.2ozFlour
2 cups 125g / 4.4ozOnion - chopped
2 cups 220g / 7.8ozCelery - chopped
1/2 tablespoon 7.5mlBlack pepper
1/4 teaspoon 1.3mlRed pepper
1 lb 454g / 16ozSmoked sausage
24   Oysters
1/2 cup 118mlScallions - sliced
1 cup 146g / 5.1ozBell peppers - chopped

Recipe Instructions

Recipe by: Joe Mannke of Rotisserie for Beef and Bird, Houston, TX

Preparation Time: 3:30

STEP ONE: To Make the Stock-- In large pot combine ducks, 2 stalks celery, one small onion (sliced), diced carrots, salt, and gallon water. Bring to a boil and simmer for 3 hours, from time to time skimming off the foam.

STEP TWO: To Make the Gumbo-- Make the roux of flour and vegetable oil until dark and brown. Add the bell peppers, red and black pepper, celery, and onions. Remove the ducks from the stock and reduce the broth to 2-1/2 quarts. Strain and pour over the roux. Simmer the gumbo for 20 minutes.

Remove all the meat from the bones, dice in 1/2-inch squares, and add to the gumbo. Broil the sausage, slice, and also add to the soup. Add the oysters and scallions at last and bring to a boil.

Serve over rice with Tabasco sauce as needed.

Source:
Garry Howard

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