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