DUCK GUMBO
Ingredients:
2 ducks, cut into serving pieces (chicken and smoked
sausage can be substituted)
Cajun Injector Cane Syrup Marinade
2 quarts water
1/2 cup flour and 1/2 cooking oil (roux from scratch)
or use SAVOIE'S® Old Fashioned Roux (already made)
1 onion, diced
2 stalks celery, diced
1 small bell pepper, diced
1/2 pint oysters, finely chopped
1/3 cup parsley, chopped
2/3 cup green onion tops, sliced

Steps:
Inject the ducks with marinade using 1-1/2 ounces per
pound, cut into serving pieces and put the ducks to
boil in the water over medium heat. While the ducks are
boiling, make a roux in an iron skillet, by putting the
oil and flour together. Cook over low heat, stirring
constantly until the flour is a dark brown (Skip this
step if using SAVOIE'S Roux). Add the onions, celery
and bell pepper, cooking until the vegetables are
transparent. Next add home-made roux or SAVOIE'S Roux
to the boiling water and cook until the duck is tender,
about 2 hours total. When the ducks are almost done,
add the oysters and cook for 30 minutes. Add water, if
necessary, for proper consistency. Add the green onion
tops and parsley just before serving. Serve hot with
cooked rice.
 

Submitted by QuiQue L. - Kennesaw

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