Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 c Water 1 cn Tomatoes, 16 oz. peeled
3 Ducks, mallard-size filleted 1 cn Soup, chicken rice 10 oz.
-and cut in 1" pieces 2 Chicken bouillon cubes
1/2 c Oil, unsaturated veg. 2 tb Worchestershire Sauce
4 c Flour 2 Bay leaves, whole
1 tb Salt 1 ts Tabasco sauce
1 tb Pepper 2 tb Salt
1 c Celery, sliced 1/2" thick 1/2 ts Black pepper
1 c Carrots, thinly sliced 1/2 ts Cayenne pepper
1 c Bell peppers, sliced 1 ts Fillet seasoning (opt.)
1 c Onion, yellow sliced 1/2 c Oil, unsaturated veg.
1 c Okra, sliced 1" thick (opt.) Flour

Bring water to boil in 1 1/2-gallon pot while preparing other
ingredients.

Heat oil over medium heat in large skillet. Shake flour and
seasonings in bag; add 10-12 pieces of duck and shake until lightly
floured. Brown in preheated pan 5 minutes. DON'T OVERCOOK.

Remove duck from pan, drain on paper towel. Repeat until all meat is
browned. Discard remaining flour.

Saute vegetables in meat skillet until onions brown lightly. Add duck
and stir-fry 10 minutes.

Dissolve cubes in 8 c boiling water. Add chicken rice soup, tomatoes
and seasonings. Add sauted vegetables and duck. Cover and cook 45
minutes at low to medium heat.

To make roux, heat oil to medium hot in skillet. Sprinkle 1/4 c flour
into oil and stir. Continue adding flour a little at a time until
flour/oil mixture is dry (10-12 minutes) and light brown. DON'T BURN.
Remove from heat. Cool 5 minutes. Add 2 c hot duck soup and stir over
heat until mixture thickens. Return roux to soup after soup cooks 45
minutes. Cover and cook 30 minutes, stirring occasionally. Remove
from heat, set aside 20 minutes. Serve over short-grain rice.

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