Poultry recipes |
South Texas Duck Gumbo |
8 cup water 3 ducks, mallard-size filleted and cu; t in 1 pieces 1/2 cup oil, unsaturated veg. 4 cup flour 1 tablespoon salt 1 tablespoon pepper 1 cup celery, sliced 1/2 thick 1 cup carrots, thinly sliced 1 cup bell peppers, sliced 1 cup onion, yellow sliced 1 cup okra, sliced 1 thick (opt.) 1 can tomatoes, 16 oz. peeled 1 can soup, chicken rice 10 oz. 2 chicken bouillon cubes 2 tablespoon worchestershire sauce 2 bay leaves, whole 1 teaspoon tabasco sauce 2 tablespoon salt 1/2 teaspoon black pepper 1/2 teaspoon cayenne pepper 1 teaspoon fillet seasoning (opt.) 1/2 cup oil, unsaturated veg. 1 flour |
Bring water to boil in 1 1/2-gallon pot while preparing other ingredients. 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. |