Title: Duck Gumbo
Categories: Soup Poultry Blank
Yield: 10 Servings

2		Ducks
1 1/2	c	Butter or margarine
1	c	Flour
1		Celery (bunch) [chopped]
3		Garlic (cloves) [chopped]
4	md	Onions [chopped]
1		Green (bunch) onions
		[chopped]
1	lg	Green bell pepper [chopped]
4	c	Okra [sliced]
2	cn	(20 oz ea.) tomatoes
1	cn	(15 oz) tomato paste
2	ts	Msg
1	ts	Oregano
2	tb	Salt
2	tb	Parsley flakes
1	ts	Thyme
1	tb	Black pepper
1/4	ts	Red pepper

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

Posted to MM-Recipes Digest V4 #4 by and To: boxes, and you MUST already have established a connection with on Sep 18, 1997

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