Duck Gumbo #2
INGREDIENTS:
2 Mallard ducks
3 qt Water
1 1/2 Stick butter or margarine
1 c Flour
1 sm Stalk celery; chopped
3 Cloves garlic; chopped
4 md Onions; chopped
1 cn (6-oz) tomato paste
2 ts Msg
1 ts Oregano
2 tb Each: salt & dried parsley
2 cn (no. 2) tomatoes
1 ts Thyme
1 tb Black pepper
1/2 ts Red pepper
2 tb Gumbo file
2 Mallard ducks
3 qt Water
1 1/2 Stick butter or margarine
1 c Flour
1 sm Stalk celery; chopped
3 Cloves garlic; chopped
4 md Onions; chopped
1 cn (6-oz) tomato paste
2 ts Msg
1 ts Oregano
2 tb Each: salt & dried parsley
2 cn (no. 2) tomatoes
1 ts Thyme
1 tb Black pepper
1/2 ts Red pepper
2 tb 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
LOUISE CREMEEN