Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Poultry
Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 c Water
3 Ducks, mallard-size filleted
-and cut in 1" pieces
1/2 c Oil, unsaturated veg.
4 c Flour
1 tb Salt
1 tb Pepper
1 c Celery, sliced 1/2" thick
1 c Carrots, thinly sliced
1 c Bell peppers, sliced
1 c Onion, yellow sliced
1 c Okra, sliced 1" thick (opt.)
1 cn Tomatoes, 16 oz. peeled
1 cn Soup, chicken rice 10 oz.
2 Chicken bouillon cubes
2 tb Worchestershire Sauce
2 Bay leaves, whole
1 t Tabasco sauce
2 tb Salt
1/2 ts Black pepper
1/2 ts Cayenne pepper
1 t Fillet seasoning (opt.)
1/2 c Oil, unsaturated veg.
Flour
Bring water to boil in 1 1/2-gallon pot while
preparing other ingredients.
Heat oil over medium heat in large skillet. Shake
flour and seasonings in bag; add 10-12 pieces of duck
and shake until lightly floured. Brown in preheated
pan 5 minutes. DON'T OVERCOOK.
Remove duck from pan, drain on paper towel. Repeat
until all meat is browned. Discard remaining flour.
Saute vegetables in meat skillet until onions brown
lightly. Add duck and stir-fry 10 minutes.
Dissolve cubes in 8 c boiling water. Add chicken rice
soup, tomatoes and seasonings. Add sauted vegetables
and duck. Cover and cook 45 minutes at low to medium
heat.
To make roux, heat oil to medium hot in skillet.
Sprinkle 1/4 c flour into oil and stir. Continue
adding flour a little at a time until flour/oil
mixture is dry (10-12 minutes) and light brown. DON'T
BURN. Remove from heat. Cool 5 minutes. Add 2 c hot
duck soup and stir over heat until mixture thickens.
Return roux to soup after soup cooks 45 minutes. Cover
and cook 30 minutes, stirring occasionally. Remove
from heat, set aside 20 minutes. Serve over
short-grain rice.
