South Texas Duck Gumbo
Submitted by cook-1
Rich South Texas duck gumbo with a dark roux, okra, tomatoes, and Cajun seasonings served over rice. A slow-simmered hunter’s gumbo built for wild mallard duck.
YIELD
4 servingsPREP
30 minCOOK
140 minREADY
190 minNow this is a proper hunter’s gumbo, the kind that rewards you after a long morning in the blind.
Wild mallard duck gets floured, browned, and simmered low and slow with okra, tomatoes, celery, carrots, bell peppers, and onions in a deeply seasoned broth spiked with Worcestershire, hot sauce, bay leaves, and cayenne.
The roux is built separately, cooked slow and steady until it turns light brown and nutty, then stirred back into the pot to thicken everything into that silky, stick-to-your-ribs consistency that real gumbo demands.
Ladle it over short-grain rice and you’ve got a South Texas showstopper.
Chef Tips
- Brown the duck in batches so the pan stays hot. Overcrowding the skillet steams the meat instead of searing it, and you lose that flavorful crust.
- The roux needs patience. Add flour a little at a time, stirring constantly for 10 to 12 minutes. Walk away for 30 seconds and it burns. Burnt roux means starting over.
- Let the gumbo rest off the heat for 20 minutes before serving. This lets the flavors settle and the fat rise to the surface where you can skim it.
- Wild duck is leaner and gamier than domestic. The long simmer tenderizes it, so don’t rush the cooking time.
- If you don’t have wild duck, domestic duck legs work well. Just trim excess fat before browning.
Ingredients
Directions
Bring water to boil in 1½-gallon pot while preparing other ingredients.
Heat oil over medium heat in large skillet.
Shake flour and seasonings in bag; add 10 to 12 pieces of duck and shake until lightly floured.
Brown in preheated pan 5 minutes.
Don’t overcook.
Remove duck from pan, drain on paper towel.
Repeat until all meat is browned.
Discard remaining flour.
Sauté vegetables in meat skillet until onions brown lightly.
Add duck and stir-fry 10 minutes.
Dissolve cubes in 8 cups boiling water.
Add chicken rice soup, tomatoes and seasonings.
Add sautéd vegetables and duck.
Cover and cook 45 minutes at low to medium heat.
To make roux, heat oil to medium hot in skillet.
Sprinkle ¼ cup flour into oil and stir.
Continue adding flour a little at a time until flour/oil mixture is dry (10-12 minutes) and light brown.
Don’t burn.
Remove from heat.
Cool 5 minutes.
Add 2 cups hot duck soup and stir over heat until mixture thickens.
Return roux to soup after soup cooks 45 minutes.
Cover and cook 30 minutes, stirring occasionally.
Remove from heat, set aside 20 minutes.
Serve over short-grain rice.
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