Free Recipe Wild Duck Gumbo #2
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Wild Duck Gumbo #2 Recipe
2 Dressed ducks
1/2 c Butter
1 c Sifted flour
1 Heaping soup plate chopped
-onion (about 3 cups)
1 Heaping soup plate chopped
-celery (about 3 cups)
3 Cloves garlic; finely
-chopped
1 cn (6-oz) tomato paste
1 cn (20-oz) tomatoes; undrained
2 ts Accent
1 Heaping soup plate chopped
-green peppers (about 3
-cups)
1 Bunch green onions; chopped
1 Bunch parsley; finely
-chopped (remove 1/2 cup
-for garnish)
1 ts Oregano
1 ts Thyme
1 tb Salt
1 tb Pepper
1/2 tb Red pepper
2 lb Shrimp; cooked and peeled
Wild and white rice; cooked
Wild Duck Gumbo #2 Preparation
Boil dressed ducks until tender (2 hours or so) in slightly salted water to cover. Drain, reserving stock. Melt butter in a heavy iron pot and add flour to make roux the color of an Indian squaw. Stir constantly over medium heat. When roux is ready, add onions and celery. Cook with reduced heat until onions and celery brown. Add garlic, tomato paste, tomatoes, Accent, green peppers, green onions, parsley and seasonings. Add 2 quarts of reserved duck stock and boil rapidly for 1/2 hour. Remove meat from duck carcasses and cut into bite-sized pieces. Add meat to pot. More stock may be added to make a rich gumbo. Add cooked and peeled shrimp. To serve, pour gumbo over cooked rice in soup plates. Sprinkle chopped parsley on top. Yield: 8 to 10 servings. MARY KUMPURIS (MRS. DEAN) From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League.
Cooking Temperature:
Recipe Serves: 8
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