Feed Me That logoWhere dinner gets done

Title: South Texas Duck Gumbo
Categories: Entree Poultry Wild
Yield: 4 Servings

3 Ducks, mallard-size filleted and cut in 1" pieces
1/2cOil, unsaturated veg.
1cCelery, sliced 1/2" thick
1cCarrots, thinly sliced
1cBell peppers, sliced
1cOnion, yellow sliced
1cOkra, sliced 1" thick (opt.)
1cnTomatoes, 16 oz. peeled
1cnSoup, chicken rice 10 oz.
2 Chicken bouillon cubes
2tbWorchestershire Sauce
2 Bay leaves, whole
1tsTabasco sauce
1/2tsBlack pepper
1/2tsCayenne pepper
1tsFillet seasoning (opt.)
1/2cOil, unsaturated veg.

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 sauted 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.