Cut ducks in serving pieces & brown in oil. Set aside. Mix flour & oil in
deep, heavy pot. Turn on heat. Cook until dark brown, stirring constantly
over medium heat. When roux is ready, remove pot from heat & add onion,
celery & pepper, stirring well. Add water, a little at a time, stirring
well. Water should be as near temperature of roux as possible so as not to
curdle the roux. When all the water has been added, return pot to the fire.
Add duck, salt, peppers & hot sauce. Simmer 3 hours. Add sausage last hour.
Season to taste again. Serve gumbo over cooked rice in large individual
serving bowls. Top with gumbo file powder & chopped green onion tops.
NANCY B. HOWE
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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