Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Mallard ducks |
| 3 quarts | Water |
| 1½ \N | Stick butter or margarine |
| 1 cup | Flour |
| 1 small | Stalk celery; chopped |
| 3 \N | Cloves garlic; chopped |
| 4 mediums | Onions; chopped |
| 1 can | (6-oz) tomato paste |
| 2 teaspoons | Msg |
| 1 teaspoon | Oregano |
| 2 tablespoons | Each: salt & dried parsley |
| 2 cans | (no. 2) tomatoes |
| 1 teaspoon | Thyme |
| 1 tablespoon | Black pepper |
| ½ teaspoon | Red pepper |
| 2 tablespoons | Gumbo file |
Place ducks in stewing pan with water & cook until tender. Take meat off bone. Save water ducks were cooked in. In skillet, melt butter & blend in flour; brown slowly to make roux. Strain 2 quarts broth from ducks. Add roux & mix well. Add all other ingredients except gumbo file in a larger pot with duck meat & broth & simmer about 3 hours, stirring often. Add gumbo file just before serving. Serve over a mound of long-grain & wild rice mixture. This is enough for 8-10 hungry people.
LOUISE CREMEEN
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .