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.