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.
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