Name: Duck Gumbo #1
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

CATEGORY	CUISINE	TAG	YIELD
		Game	8	Servings

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

INSTRUCTIONS

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
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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