Duck Gumbo Recipe

8 cups of water
6 duck breasts - filleted (cut into 1/2" pieces)
1/2 c veg. oil
4 cups flour
1 cup sliced celery
1 cup sliced carrots
1 cup sliced bell peppers
1 cup sliced yello onion
1 can of peeled tomatoes
1 can chicken soup (10 ounce)
2 chicken bouillon cubes
2 tablespoons worchestershire sauce
2 whole bay leaves
1 teaspoon tabasco sauce
2 tablespoons salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 tablespoon Salt
1 tablespoon pepper

Using a 1 1/2 gallon pot, bring the water to a boil. Heat the vegatable oil over medium heat in a large skillet. For the duck gumbo recipe, combine the flour and all the seasonings together and put in a ziploc bag. Take the duck strips and shake until lightly coated. Take those trips and brown in preheated pan for about 5 minutes. They should be about medium rare to medium. Saute all the vegetables in medium skillet. You'll know it's ready when the yellow onions begin to brown. Add duck strips and stir-fry for 10 minutes.

Go back to the boiling water and dissolve the chicken cubes. Add the chicken rice soup, tomatoes and the seasonings ( you may want to add your own). Add sauted vegetables and duck to the pot and cover and cook 45 minutes at medium-low heat.

The key to a good duck gumbo recipe is the roux. To make roux, take a skillet and heat oil to medium hot. Sprinkle a 1/4 cup of flour into the oil and stir. This is the starting point, and you'll want to add more until you find the right consistency. Add a little flour in small increments until flour/oil mixture is lighte brown and dry. This usually takes around ten minutes. Be VERY careful not to burn the roux, or you'll have to start over. When it's ready, let the roux cool for 5 minutes.

Return the roux to the duck soup after soup cooks 45 minutes. Cover and cook 30 minutes, stirring occasionally. Remove from duck gumbo from the heat, set aside 20 minutes. Serve the gumbo in bowls with white rice and cover. This is a classic duck gumbo recipe.