Yield: 8 Servings
|2 \N||Mallard ducks|
|1½ \N||Stick butter or margarine|
|1 small||Stalk celery; chopped|
|3 \N||Cloves garlic; chopped|
|4 mediums||Onions; chopped|
|1 can||(6-oz) tomato paste|
|2 tablespoons||Each: salt & dried parsley|
|2 cans||(no. 2) tomatoes|
|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.
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .