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2 c. Roux
1 lg. Or 2 med. Ducks (cut into serving pieces)
2 lg. Onions (chopped)
2 cloves Garlic (minced fine)
1 c. Onion Tops (chopped)
½ c. Parsley (minced)
Use a large black iron pot or if you have one or a medium sized oval Magnalite Roaster. Season the duck with salt and pepper or if you have it, use Tony Chachere's Seasoning. Put about ½ c. oil in the pot and fry down the duck pieces, then add the onions and garlic. Cook until the onions are wilted. Add about 1 1/2 cup of the roux and allow it to heat up with the other ingredients for just a few minutes. Do not allow it to stick to the pot.
Fill the pot 3/4 full of tap water, set your fire to a medium fire and stir until the roux has dissolved and is totally incorporated into the water. Cook until the duck is tender. If the liquid cooks down too much, add a little more water, but this time make sure it is hot water.
About 10 minutes before you take gumbo off the fire add the green onions and parsley.
Serve over Rice.
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