Texas Wild Duck Gumbo From Tony Burke

Recipe Ingredients

2		Wild ducks
2		Celery stalk
1		Onion - sliced (small)
2		Carrots - diced (small)
1 tablespoon	15ml	Salt
1		Water
1 1/4 cups	296ml	Vegetable oil
1 cup	62g / 2.2oz	Flour
2 cups	125g / 4.4oz	Onion - chopped
2 cups	220g / 7.8oz	Celery - chopped
1/2 tablespoon	7.5ml	Black pepper
1/4 teaspoon	1.3ml	Red pepper
1 lb	454g / 16oz	Smoked sausage
24		Oysters
1/2 cup	118ml	Scallions - sliced
1 cup	146g / 5.1oz	Bell 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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