*  Exported from  MasterCook  *
                           SOUTH TEXAS DUCK GUMBO
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Main dish                        Poultry
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8       c            Water
    3                    Ducks, mallard-size filleted
                         -and cut in 1 pieces
      1/2   c            Oil, unsaturated veg.
    4       c            Flour
    1       tb           Salt
    1       tb           Pepper
    1       c            Celery, sliced 1/2 thick
    1       c            Carrots, thinly sliced
    1       c            Bell peppers, sliced
    1       c            Onion, yellow sliced
    1       c            Okra, sliced 1 thick (opt.)
    1       cn           Tomatoes, 16 oz. peeled
    1       cn           Soup, chicken rice 10 oz.
    2                    Chicken bouillon cubes
    2       tb           Worchestershire Sauce
    2                    Bay leaves, whole
    1       t            Tabasco sauce
    2       tb           Salt
      1/2   ts           Black pepper
      1/2   ts           Cayenne pepper
    1       t            Fillet seasoning (opt.)
      1/2   c            Oil, unsaturated veg.
   Bring water to boil in 1 1/2-gallon pot while
   preparing other ingredients.
   Heat oil over medium heat in large skillet. Shake
   flour and seasonings in bag; add 10-12 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.
   Saute vegetables in meat skillet until onions brown
   lightly. Add duck and stir-fry 10 minutes.
   Dissolve cubes in 8 c boiling water. Add chicken rice
   soup, tomatoes and seasonings. Add sauted vegetables
   and duck. Cover and cook 45 minutes at low to medium
   To make roux, heat oil to medium hot in skillet.
   Sprinkle 1/4 c 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 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.
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