Duck Gumbo
Bob McNally 02.16.16
2 medium to large ducks
1 cup margarine
3/4 cup flour
3 chopped garlic cloves
4 celery stalks
3 chopped onions
1 chopped green pepper
1 chopped tomato
1 pound sliced okra (sauté first in separate skillet)
1/4 cup Worcestershire sauce
1 teaspoon oregano
1 tablespoon salt
3 slices bacon (cooked, chopped)
1 tablespoon pepper
1/4 teaspoon red pepper
1 bay leaf
1/2 teaspoon thyme
1/2 teaspoon rosemary
Clean and skin ducks, then in a large pot cover with water and simmer for an hour or so until the meat is tender. Remove the duck, bone it, and save two quarts of duck broth in the pot.
Melt margarine over medium heat in a large, deep skillet (cast iron is best). Add flour, stirring constantly until it becomes dark brown, which is a caramel-colored roux—this should take about 15 minutes. Next add all vegetables, and garlic, stirring for five minutes.
Add the roux and vegetables to the pot holding duck broth, add duck meat and all seasonings. Cook over low heat for two hours. Serve over rice, wild or Spanish preferred.
