South texas duck gumbo
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South texas duck gumbo
  Texas    Duck    Gumbo    Poultry  
Last updated 6/12/2012 1:23:46 AM. Recipe ID 57001. Report a problem with this recipe.
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      Title: South texas duck gumbo
 Categories: Main dish, Poultry, Meats
      Yield: 4 Servings
 
      8 c  Water
      3    Ducks, mallard-size filleted
           -and cut in 1" pieces
    1/2 c  Oil, unsaturated veg.
      4 c  Flour
      1 tb Salt
      1 tb Pepper
      1 c  Celery, sliced 1/2" thick
      1 c  Carrots, thinly sliced
      1 c  Bell peppers, sliced
      1 c  Onion, yellow sliced
      1 c  Okra, sliced 1" thick (opt.)
      1 cn Tomatoes, 16 oz. peeled
      1 cn Soup, chicken rice 10 oz.
      2    Chicken bouillon cubes
      2 tb Worchestershire Sauce
      2    Bay leaves, whole
      1 ts Tabasco sauce
      2 tb Salt
    1/2 ts Black pepper
    1/2 ts Cayenne pepper
      1 ts Fillet seasoning (opt.)
    1/2 c  Oil, unsaturated veg.
           Flour
 
  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.
 




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Recipe ID 57001 (Apr 03, 2005)

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