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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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To save time on gumbo day, roast the ducks and make the stock the day before. 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 |
Directions:
1. 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).
2. 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.
3. 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.
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