Soups
and Vegetables:
Franklin
Duck Gumbo
from
Atlanta
Cooknotes
INGREDIENTS:
Ducks:
2
wood ducks or mallards
1
celery stalk, chopped
Salt and pepper, to taste
Thyme, to taste
2
strips bacon
1/2
cup orange juice
Soup:
3
cups chicken stock
1
medium onion, chopped
2
celery stalks, chopped
1/2
cup tomato sauce
1/2
teaspoon thyme
Salt and pepper, to taste
2
cups chopped okra
1
cup corn
1/2
teaspoon gumbo file
TO
PREPARE:
Preheat
oven to 300 degrees. Stuff ducks with chopped celery. Sprinkle
with salt, pepper, and thyme. Lay a strip of bacon on top of each.
Place in casserole, pour orange juice over, and bake covered for three
hours. Cool ducks, remove meat from bones, and set aside. Degrease
pan drippings and reserve. Combine all soup ingredients except corn
and gumbo file. Cook 30 minutes or until vegetables are tender.
Add duck meat, pan drippings, corn and gumbo file. Cook 10 to fifteen
minutes..
SERVINGS:
6
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