Saturday, July 01, 2006

Wild Duck Gumbo with Oysters


  • 1 cup all-purpose flour
  • 1 cup cooking oil
  • 1 (4 to 5) lb. duck, cut into pieces
  • 1 pint oysters (fresh or canned).
  • 1 cups onion, chopped
  • 1/2 cup celery, chopped
  • 2 cloves garlic, pressed or minced
  • 1/2 cup green onions, chopped
  • 1/4 cup parsley, chopped
  • Water
  • Salt and pepper to taste
Prepare chocolate color roux. Lower heat then add onion and celery. Cook 2 to 3 minutes. Add duck and cook for 10 minutes. Add 1 gallon cold water, garlic and seasonings. When the duck gumbo is cooked and tender, add the oysters. It takes about 3 minutes for the oysters to cook. Be sure to add the water in which the oysters are contained for added flavor. Add onion tops and parsley. Serve in soup bowl over cooked rice. Serves 8 to 10. If desired, a dash of file can be added to each serving.

Gumbo is one of the most popular Cajun dishes. It can be prepared with many different combinations of meats and seafood. Signature Icon

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