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Duck and Oyster Gumbo

Jim Bathie
Yield 16 cups
To save time on gumbo day, roast the ducks and make the stock the day before.

Ingredients

  • 1/2 cup vegetable oil
  • 1 cup all-purpose flour
  • 2 celery ribs, chopped
  • 2 medium onions, chopped
  • 2 green bell peppers, chopped
  • 3 garlic cloves, minced
  • 8 cups Duck Stock
  • 2 tablespoons tomato paste
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon fresh oregano
  • 1 tablespoon molasses
  • 2 teaspoons hot sauce
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon ground red pepper
  • 5 to 6 cups chopped duck meat
  • 1 (12-ounce) container oysters, drained
  • 1/2 cup sliced fresh basil
  • Hot cooked rice
  • 1/4 cup chopped green onions

How to Make It

  1. Cook oil and flour in a large Dutch oven over medium-low heat, whisking constantly, until roux is chocolate colored (about 35 to 40 minutes).

  2. Stir in celery, onion, and bell pepper; cook 7 minutes, stirring often. Add garlic; cook 2 minutes. Gradually stir in Duck Stock and next 8 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 1 hour, stirring occasionally.

  3. Add duck meat; simmer 15 minutes. Remove from heat; stir in oysters and fresh basil. Let stand 5 minutes. Serve over hot rice. Sprinkle with green onions.