South Texas Duck Gumbo
Yield
4 servingsPrep
30 minCook
140 minReady
190 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | cups |
water
|
|
| 3 | each |
duck
mallard-size filleted, and cut in 1 inch pieces |
*
|
| ½ | cup |
vegetable oil
unsaturated vegetable |
|
| 4 | cups |
all-purpose flour
|
|
| 1 | tablespoon |
salt
|
|
| 1 | tablespoon |
black pepper
|
|
| 1 | cup |
celery
sliced 1/2 inch thick |
|
| 1 | cup |
carrots
thinly sliced |
|
| 1 | cup |
sweet bell peppers
sliced |
*
|
| 1 | cup |
onions
yellow , sliced |
|
| 1 | cup |
okra
sliced 1 inch thick |
|
| 16 | ounces |
tomatoes
peeled |
|
| 1 | can |
soup, chicken and rice
|
*
|
| 2 | each |
chicken bouillon cubes
|
*
|
| 2 | tablespoons |
worcestershire sauce
|
|
| 2 | each |
bay leaves
|
*
|
| 1 | teaspoon |
red hot pepper sauce
|
|
| 2 | tablespoons |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| ½ | teaspoon |
cayenne pepper
|
|
| ½ | cup |
vegetable oil
unsaturated vegetable |
|
| 1 | x |
all-purpose flour
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.9 | l |
water
|
|
| 3 | each |
duck
mallard-size filleted, and cut in 1 inch pieces |
*
|
| 118 | ml |
vegetable oil
unsaturated vegetable |
|
| 946 | ml |
all-purpose flour
|
|
| 15 | ml |
salt
|
|
| 15 | ml |
black pepper
|
|
| 237 | ml |
celery
sliced 1/2 inch thick |
|
| 237 | ml |
carrots
thinly sliced |
|
| 237 | ml |
sweet bell peppers
sliced |
*
|
| 237 | ml |
onions
yellow , sliced |
|
| 237 | ml |
okra
sliced 1 inch thick |
|
| 462.4 | ml/g |
tomatoes
peeled |
|
| 1 | can |
soup, chicken and rice
|
*
|
| 2 | each |
chicken bouillon cubes
|
*
|
| 3E+1 | ml |
worcestershire sauce
|
|
| 2 | each |
bay leaves
|
*
|
| 5 | ml |
red hot pepper sauce
|
|
| 3E+1 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 2.5 | ml |
cayenne pepper
|
|
| 118 | ml |
vegetable oil
unsaturated vegetable |
|
| 1 | x |
all-purpose flour
|
*
|
Directions
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 to 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.
Sauté vegetables in meat skillet until onions brown lightly.
Add duck and stir-fry 10 minutes.
Dissolve cubes in 8 cups boiling water.
Add chicken rice soup, tomatoes and seasonings.
Add sautéd 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 cup 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 cups 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.
