4 large ducks, cut up
4 tablespoons flour
2 tablespoons oil
1/2 cup (1 stick) butter
2 cups fresh okra, cut up
1 large onion, chopped
1 large green bell pepper, chopped
3 cloves garlic, minced
3 tablespoons scallions, chopped
1 tablespoon Worcestershire sauce
3 quarts water
Salt and pepper, to taste
Place ducks in Dutch oven with water, celery salt, salt and pepper and boil until tender.
Remove ducks and set aside.
Fry fresh okra in oil about 10 minutes.
Make a roux using the stick of butter and 4 tablespoons flour, until the roux is chocolate brown.
Add cut-up ducks and 3 quarts of water. Bring all to a boil and simmer 2 to 3 hours.
Salt and pepper to taste.
Serve with a little rice in soup bowls and garnish with the file and chopped scallions.
Yield: 10 servings
Wild Game Recipes