Wild Duck Gumbo #2

Wild Duck Gumbo #2 Ingredients

2 Dressed ducks	1 Bunch green onions; chopped
1/2 c Butter	1 Bunch parsley; finely
1 c Sifted flour	1 ts Oregano
1 Heaping soup plate chopped	1 ts Thyme
1 Heaping soup plate chopped	1 tb Salt
3 Cloves garlic; finely	1 tb Pepper
1 cn (6-oz) tomato paste	1/2 tb Red pepper
1 cn (20-oz) tomatoes; undrained	2 lb Shrimp; cooked and peeled
2 ts Accent	Wild and white rice; cooked
1 Heaping soup plate chopped

Instructions for Wild Duck Gumbo #2

Boil dressed ducks until tender (2 hours or so) in slightly salted water to cover. Drain, reserving stock. Melt butter in a heavy iron pot and add flour to make roux the color of an Indian squaw. Stir constantly over medium heat. When roux is ready, add onions and celery. Cook with reduced heat until onions and celery brown. Add garlic, tomato paste, tomatoes, Accent, green peppers, green onions, parsley and seasonings. Add 2 quarts of reserved duck stock and boil rapidly for 1/2 hour. Remove meat from duck carcasses and cut into bite-sized pieces. Add meat to pot. More stock may be added to make a rich gumbo. Add cooked and peeled shrimp. To serve, pour gumbo over cooked rice in soup plates. Sprinkle chopped parsley on top. Yield: 8 to 10 servings. MARY KUMPURIS (MRS. DEAN) From , by the Little Rock (AR) Junior League. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: ShrimpCuisine: Uncategorized

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Wild Duck Gumbo - Part 1

Wild Duck Gumbo - Part 2

Ingredient Insight - look inside this recipe

Butter	Flour	Garlic	Onion
Oregano	Parsley	Rice	Salt
Shrimp	Thyme	Tomato

Soups Garlic Butter Onion Oregano Parsley Rice Green Onion Shrimp Tomato

for flavor and categorization

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