Duck gumbo

10 servings

Ingredients

Quantity Ingredient
2 Ducks
1½ cup BUTTER or margarine
1 cup Flour
1 (bunch) Celery [chopped]
3 (cloves) Garlic [chopped]
4 mediums Onions [chopped]
1 (bunch) Green onions
[chopped]
1 large Green bell pepper [chopped]
4 cups Okra [sliced]
2 cans (20 oz ea.) tomatoes
1 can (15 oz) tomato paste
2 teaspoons MSG
1 teaspoon Oregano
2 tablespoons Salt
2 tablespoons Parsley flakes
1 teaspoon Thyme
1 tablespoon Black pepper
¼ teaspoon Red pepper

Directions

1) Rince the ducks and pat dry inside and out. Cook in water to cover in a large sauce pan `til tender, then drain reserving 2 qts.

of the broth. Bone the ducks... 2) Melt the BUTTER or margarine in a skillet and add the flour, cooking `til dark brown; stirring constantly... 3) Add the duck meat and the remaining ingredients and seasonings, and cook over low heat for 2 hours or `til of desired consistancy, stirring frequently... 4) Serve over hor cooked rice or noodles...

Source: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cook book Re-typed with permission for you by Fred Goslin in Watertown NY on CYBEREALM Bbs. home of KOOKNET at (315) 786-1120

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