Title: Texas Wild Duck Gumbo
Categories: Poultry Tex Cajun Stew
Yield: 4 Servings

1		Wild duck, plucked, dressed, jointed (skin removed if fishy)
2		Whole cloves garlic
3	ts	Vegetable oil
1	lg	Onion, chopped
3	tb	Gumbo fil‚
3/4	c	Canned tomatoes
1/2	ts	Paprika
2 1/2	c	Okra, cut in 1/2" pieces
1	c	Cooked rice
1		Whole onion
1		Rib celery
2	lg	Green peppers, cut in 1" cubes
1		Clove garlic, minced
2	tb	Flour
1/2	ts	Chili powder
1/4	ts	Ground cumin more cooked rice

Put duck and giblets in boiling water to cover along with the whole onion, the whole garlic, and the celery. Simmer 2 hr.

Wilt the green pepper and onion in the oil. Sprinkle with salt, pepper, fil‚, and flour. Cook 2 min. Add the tomatoes, seasonings, and 4 c of the duck broth. Add the duck pieces and simmer 5 min. Add okra and simmer until okra is tender, 20-25 min. Add 1 c cooked rice and serve with additional rice on the side. NYT Heritage Cookbook, paraphrased.

M's note. This is a sissy-spiced dish. I'd add 1/2 c chili powder and 2 or 3 T cayenne (instead of 1/2 t paprika) and at least a T of cumin. Also, if you've ever seen a wild duck, you'll agree with me that this recipe serves maybe 2, not 4. Please also note that once the fil‚ powder goes in, you must not bring the temperature up past about 200 F, or you get gobs of something unpleasant.

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