Texas Wild Duck Gumbo From Tony Burke

• 2 each wild ducks
• 2 stalks celery
• 1 small onions sliced
• 2 small carrots diced
• 1 tablespoon salt
• 1 gallon water
• 1 1/4 cups vegetable oil
• 1 cup flour, all-purpose
• 2 cups onions chopped
• 2 cups celery chopped
• 1/2 tablespoon black pepper
• 1/4 teaspoon red pepper flakes
• 1 pound smoked sausage
• 24 each oysters
• 1/2 cup scallions, spring or green onions sliced
• 1 cup sweet bell peppers

1. STEP ONE:
2. To Make the Stock-- In large pot combine ducks, 2 stalks celery, one small onion (sliced), diced carrots, salt, and gallon water.
3. Bring to a boil and simmer for 3 hours, from time to time skimming off the foam.
4. STEP TWO:
5. To Make the Gumbo-- Make the roux of flour and vegetable oil until dark and brown.
6. Add the bell peppers, red and black pepper, celery, and onions.
7. Remove the ducks from the stock and reduce the broth to 2 1/2 quarts.
8. Strain and pour over the roux.
9. Simmer the gumbo for 20 minutes.
10. Remove all the meat from the bones, dice in 1/2-inch squares, and add to the gumbo.
11. Broil the sausage, slice, and also add to the soup.
12. Add the oysters and scallions at last and bring to a boil.
13. Serve over rice with Tabasco sauce as needed.

wild ducks, stalks celery, onions, carrots, salt, gallon water, vegetable oil, flour, onions, celery, black pepper, red pepper, sausage, oysters, scallions, sweet bell peppers

Taken from recipeland.com/recipe/v/texas-wild-duck-gumbo-from-tony-45588 (may not work)