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5 ducks 3 qt. chicken stock 1 c. flour 1/2 c. vegetable oil 3 large onions, chopped 6 ribs celery, chopped 2 lb. conecuh sausage 4 gloves garlic, put through press salt and pepper to taste Cover ducks with water and cook until tender. Remove; cool and cut into bite size pieces. Using Teflon or iron skillet, make a roux with oil and flour over medium heat. Cook until flour is very brown but do not burn. Add stock to roux, stirring so it will not lump. In large stock pot, add vegetables, chicken broth, duck, sausage and roux, stirring to prevent any lumps. Over medium heat, simmer 2 hours. Makes about 6 quarts. Serve over rice with a salad and crackers. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |