Duck and Oyster Gumbo

Duck and Oyster Gumbo Recipe
Jim Bathie
To save time on gumbo day, roast the ducks and make the stock the day before.

Yield:

16 cups

Recipe from


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

Preparation

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).

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.

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.

Note:

January 2002
My Notes

Only you will be able to view, print, and edit this note.

Add Note