Duck Gumbo

Joyce D. Rabun

  • 2 or 3 ducks
  • Salt and Pepper
  • 1/4 cup flour
  • 1/4 cup bacon drippings or cooking oil
  • 1 large onion, chopped fine
  • 1 large green pepper, chopped fine
  • 4 Tbsp flour
  • 2 to 3 cup water (for cooking giblets

Cup up ducks for frying, boil giblets in a large amount of water and set aside.

Season ducks with salt and pepper and roll each piece in flour; brown in hot bacon drippings or cooking oil. Remove from oil.

Add chopped onion and green pepper and cook until soft; remove from oil. Make a roux by adding 4 tablespoons flour to the oil and cooking until very dark brown. Add water from giblets. Return onion, pepper, and duck to this and cook at very temperature for about 2 hours.

Serve hot over rice or potatoes.





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