Bayou Duck and Oyster Gumbo
Recipe type: Poultry
Serves: 4
  • 1 wild duck; cut in 6 to 8 pieces
  • 1 Tablespoon butter
  • 2 Tablespoons flour
  • 1 large onion; minced
  • salt, to taste
  • freshly-ground black pepper, to taste
  • 2 Quarts water; (approximately)
  • 24 oysters; liquid reserved
  1. Make a roux of melted butter and flour and brown. Add onion and cook until tender. Season meat with salt and pepper and add to onion. Let meat fry in roux until duck blood disappears. Add water and boil slowly until meat is very tender. Add oysters with their liquid and cook only long enough to curl the oyster edges. Adjust seasoning if needed. This recipe yields 4 to 6 servings.
  2. Recipe Source: THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 Published by Winchester Press, New York, NY
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