Duck gumbo #1

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.


From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .

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