Plumfield Plantation's Duck Gumbo
- 1 cup flour (can use whole wheat flour)
- 3 medium onions (chopped)
- ½ cup bacon drippings
- 4 ribs of celery (chopped)
- 2 packages frozen cut okra
- 2 cloves garlic (crushed)
- 2 tablespoons Worcestershire sauce
- ½ teaspoon Tabasco
- 1 tablespoon salt
- ½ tablespoon pepper
- Goose or Duck meat
- Stock from goose or duck plus water to make 3 quarts (heated)
- 1 small can (8oz) tomato sauce
- 1 Bell Pepper (chopped)
In a heavy pot, brown slowly the flour in fat until it is walnut-colored, stirring constantly to prevent scorching. When roux is browned, quickly add the chopped onion, celery, bell pepper, and garlic. Cook over medium heat for 5 minutes, stirring occasionally. Add hot stock, a little at a time, stirring until smooth. Add tomato sauce, okra, Worcestershire sauce, Tabasco, salt, and pepper. Add goose or duck meat. Simmer for about 1 hour. Serve over rice. People who don’t like wild goose or duck will like this gumbo. Makes about 4 quarts.