Recipe 4 All: South Texas Duck Gumbo Recipe — Every recipe in the World on this site.

Recipe 4 All: South Texas Duck Gumbo Recipe

South Texas Duck Gumbo

Yield: 4 Servings
8cups Water
3  Ducks, mallard-size filleted
½cups Oil, unsaturated veg.
4cups Flour
1tablespoon Salt
1tablespoon Pepper
1cups Celery, sliced ½" thick
1cups Carrots, thinly sliced
1cups Bell peppers, sliced
1cups Onion, yellow sliced
1cups Okra, sliced 1" thick (opt.)
1can Tomatoes, 16 oz. peeled
1can Soup, chicken rice 10 oz.
2  Chicken bouillon cubes
2tablespoon Worchestershire Sauce
2  Bay leaves, whole
1teaspoon Tabasco sauce
2tablespoon Salt
½teaspoon Black pepper
½teaspoon Cayenne pepper
1teaspoon Fillet seasoning (opt.)
½cups Oil, unsaturated veg.

Bring water to boil in 1½-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 ¼ 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.

Your South Texas Duck Gumbo is ready. Buon appetito!

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