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This hearty Texas-style gumbo combines slow-simmered wild duck stock with a dark roux, smoked sausage, and fresh oysters. It is a complex, savory dish perfect for special occasions or cold weather. The recipe yields a flavorful broth that is best served over steamed rice.
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Texas Wild Duck Gumbo From Tony Burke
Description
This hearty Texas-style gumbo combines slow-simmered wild duck stock with a dark roux, smoked sausage, and fresh oysters. It is a complex, savory dish perfect for special occasions or cold weather. The recipe yields a flavorful broth that is best served over steamed rice.Ingredients
Directions
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STEP ONE: To
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Make the Stock-- In large pot
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combine ducks, 2 stalks celery, one small onion (sliced), diced carrots, salt, and gallon water.
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Bring to a boil and simmer for 3 hours, from time to time skimming off the foam.
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STEP TWO: To Make the Gumbo-- Make the roux of flour and vegetable oil until dark and brown.
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Add the bell peppers, red and black pepper, celery, and onions.
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Remove the ducks from the stock and reduce the broth to 2-1/2 quarts.
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Strain and pour over the roux.
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Simmer the gumbo for 20 minutes.
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Remove all the meat from the bones, dice in 1/2-inch squares, and add to the gumbo.
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Broil the sausage, slice, and also add to the soup.
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Add the oysters and scallions at last and bring to a boil.
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Serve over rice with Tabasco sauce as needed
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 1754.7kcal
- % Daily Value *
- Total Fat 114.5g177%
- Saturated Fat 22.9g115%
- Cholesterol 389.0mg130%
- Sodium 2450.0mg103%
- Total Carbohydrate 99.2g34%
- Dietary Fiber 10.1g41%
- Sugars 15.6g
- Protein 86.7g174%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
gumbo, duck, cajun, oysters, smoked sausage, roux, texas, stew, seafood, poultry, comfort food, tony burke
