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Texas Wild Duck Gumbo From Tony Burke

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      Title: TEXAS WILD DUCK GUMBO FROM TONY BURKE
 Categories: Cajun
      Yield: 8 Servings
 
      2    Wild ducks
      2    Celery stalk
      1    Small onion; sliced
      2 sm Carrots; diced
      1 tb Salt
      1 ga Water
  1 1/4 c  Vegetable oil
      1 c  Flour
      2 c  Onion; chopped
      2 c  Celery; chopped
    1/2 tb Black pepper
    1/4 ts Red pepper
      1 lb Smoked sausage
     24    Oysters
    1/2 c  Scallions; sliced
      1 c  Bell peppers; chopped
 
  Recipe by: Joe Mannke of Rotisserie for Beef and Bird, Houston, TX
  
  Preparation Time: 3:30
  
  STEP ONE: To Make the Stock-- In large pot combine ducks, 2 stalks
  celery, one small onion (sliced), diced carrots, salt, and gallon
  water. Bring to a boil and simmer for 3 hours, from time to time
  skimming off the foam.
  
  STEP TWO: To Make the Gumbo-- Make the roux of flour and vegetable oil
  until dark and brown. Add the bell peppers, red and black pepper,
  celery, and onions. Remove the ducks from the stock and reduce the
  broth to 2-1/2 quarts. Strain and pour over the roux. Simmer the
  gumbo for 20 minutes.
  
  Remove all the meat from the bones, dice in 1/2-inch squares, and add
  to the gumbo. Broil the sausage, slice, and also add to the soup. Add
  the oysters and scallions at last and bring to a boil.
  
  Serve over rice with Tabasco sauce as needed.
 
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