Bayou Duck and Oyster Gumbo
 
Author:
Recipe type: Poultry
Serves: 4
Ingredients
  • 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
Instructions
  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
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating Epicurus.com to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.