A RECIPE BY: KAY COX

6 DUCK BREAST – CUT INTO PIECES

1 CUP FLOUR

1 CUP OIL

2 ONIONS- CHOPPED

2 BELL PEPPERS- CHOPPED

3 CELERY RIBS – SLICED

4 – 5 QUARTS HOT WATER ( I USE CHICKEN BROTH AND RESERVED OYSTER LIQUID)

SALT / BLACK PEPPER / RED PEPPER – TO TASTE

TABASCO SAUCE – TO TASTE

1 QT – OYSTERS (RESERVE LIQUID)

STEAMED WHITE RICE

1 BUNCH CHOPPED GREEN ONIONS

GUMBO FILE

MAKE ROUX BY MIXING FLOUR AND OIL IN HEAVY BLACK IRON POT. COOK SLOWLY OVER LOW HEAT UNTIL DARK BROWN IN COLOR (ALMOST LIKE COLOR OF MELTED CHOCOLATE). STIR CONSTANTLY WHILE COOKING MAKING SURE NO PARTICLES STICK TO THE BOTTOM. DON’T COOK TOO FAST OR IT WILL REACH THE DONE POINT TOO FAST AND BURN. WHEN ROUX IS DONE, TURN FIRE OFF IMMEDIATELY, CONTINUING TO STIR. ADD 1 CUP OF CHOPPED VEGETABLES TO LOWER THE TEMPERATURE; THEN ADD THE HOT WATER (BROTH/OYSTER LIQUID) AND TURN LOW FIRE BACK ON. ADD THE REMAINING VEGETABLES AND SEASONINGS. CONTINUE TO COOK SLOWLY WHILE TENDING TO NEXT STEP.

SEASON DUCK PIECES WELL WITH YOUR CHOICE OF SEASONING ( I PREFER TONY’S) AND LIGHTLY BROWN IN OIL OR BUTTER. ADD TO GUMBO AND CONTINUE TO COOK OVER LOW HEAT FOR APPX. 2 – 3 HOURS, OR UNTIL DUCK IS EXTREMELY TENDER.

AFTER DUCK IS TENDER, ADD THE QUART OF OYSTERS AND COOK ANOTHER 10 MINUTES OR UNTIL OYSTERS ARE THOROUGHLY HEATED.

SERVE OVER STEAMED WHITE RICE; TOP WITH CHOPPED GREEN ONIONS AND GUMBO FILE IF DESIRED.

ALSO, HOT, CRUSTY FRENCH BREAD IS A MUST!!