| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Cyberealm, Soups, Poultry, Kooknet |
10 |
Servings |
INGREDIENTS
| 2 |
|
Ducks |
| 1 1/2 |
c |
BUTTER or margarine |
| 1 |
c |
Flour |
| 1 |
|
(bunch) Celery [chopped] |
| 3 |
|
(cloves) Garlic [chopped] |
| 4 |
md |
Onions [chopped] |
| 1 |
|
(bunch) Green 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 |
INSTRUCTIONS
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...
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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