Step 2: Cooking Duck

1.) Turn oven on and preheat to 350 degrees

2.) Place a single sliced orange, single sliced onion, three diced garlic toes and two cups of water in the bottom of the 14 in. by 12 in. serving tray.

3.) Place sliced ingredients and half cup of olive oil in the bottom of the tray.

4.) Place two slices of orange and one slice of onion into rear of duck.

5.) Place the raw duck on top of the ingredients already in the bottom of the tray.

6.) Pierce the duck several times with a sharp knife )only through the meat and not all the way through).

7.) Season with salt, pepper, sage, oregano, cayenne pepper and basil leaf.

8.) Rub seasonings from step seven onto the skin of the duck.

9.) Place unvented cover over tray.

10.) Once preheated place the duck in the oven and cook for two and one half hours.
My wife and both are allergic to shrimp, and other various seafoods and shellfish. Can you recommend a substitution? <br><br>This looks absolutely delicious.
I find that the recipe works fine for me if I don't include the shrimp in it.
Thanks for replying. This will help when I attempt this recipe.
There is a saying, that gumbo can contain 'Anything that walks, flies, swims, or crawls'. The protein can be anything you can get ahold of that doesn't put you in the pot first. There's even Gumbo Z'herb, which is basically vegetarian gumbo. It works best if the stock you use is generally the same as the meat you use. I.E. you generally won't see a shrimp stock with a chicken and sausage gumbo. Also, chicken and sausage is by far the most common. Seafood gumbo is fine and well, but most gumbo out there these days is chicken and sausage. <br><br>Also, this recipie is a sample. Keep that in mind. If you have 100 different cajuns, you have 100 different recipes for gumbo. Mine, for instance, never includes tomatoes or okra. In my opinion okra should only be eaten fried, and sparsely at that. <br><br>If you don't use okra, use file'. If you don't have either, just make the roux thicker. <br><br>Feel free to experiment with it. What you really need, down basically, for a gumbo is a roux, trinity, and stock. If you have those three ingredients, you basically have a gumbo. Unless, of course, it's an ettouffee, or a sauce piquant.
Thanks for the clarification. All of our family in Louisiana use shrimp (or mudbugs) and okra, and have said if it isn't in there, then it isn't gumbo. My wife is really looking forward to me trying out this recipe. I appreciate the feedback.
I could not have stated the truth of Gumbo any more eloquently than you have. Amazing reply.

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