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
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|Serving Size: 1 Serving (151g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 107 (59%)|
|Amt Per Serving||% DV|
|Total Fat 11.9g||16 %|
|Saturated Fat 7.4g||37 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 30.5mg||9 %|
|Sodium 83.6mg||3 %|
|Potassium 69.4mg||2 %|
|Total Carbohydrate 16.7g||5 %|
|Dietary Fiber 1.4g||5 %|
|Sugars, other 15.3g|
|Protein 2.5g||4 %|
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Calories per serving: 180
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