| 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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