Simmer ducks in water to cover until done and tender. Reserve 2 quarts of the stock. Make a roux with the oil and flour, stirring until it becomes a milk chocolate color. Add onion, green pepper, onion tops, parsley and garlic. Continue cooking over low heat for 10 minutes. Add reserved stock to vegetable mixture, then add all seasonings. Cut duck meat into bite-sized pieces. Add duck meat, ham and sausage. Mix thoroughly. Bring slowly to a boil, reduce heat, and simmer 30 minutes. Add shrimp and simmer a few minutes, add crabmeat and bring to simmer. Remove from heat and add gumbo file. Serve in bowls over rice. Yield: 3 quarts. RICHARD ALLEN From
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|Serving Size: 1 Serving (303g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 202 (56%)|
|Amt Per Serving||% DV|
|Total Fat 22.4g||30 %|
|Saturated Fat 5.3g||26 %|
|Monounsaturated Fat 11.4g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 101.1mg||31 %|
|Sodium 164.5mg||6 %|
|Potassium 493.8mg||13 %|
|Total Carbohydrate 14.2g||4 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 12.3g|
|Protein 24.4g||35 %|
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Calories per serving: 358
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