Texas Wild Duck Gumbo
Recipe By : Joe Mannke of Rotisserie for Beef and Bird, Houston, TX
Serving Size : 8
Preparation Time :3:30
2 wild ducks
2 celery stalk
1 small onion -- sliced
2 small carrots -- diced
1 tablespoon salt
1 gallon water
1 1/4 cups vegetable oil
1 cup flour
2 cups onion -- chopped
2 cups celery -- chopped
1/2 tablespoon black pepper
1/4 teaspoon red pepper
1 pound smoked sausage
24 shucked oysters
1/2 cup scallions -- sliced
1 cup bell peppers -- chopped
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.