Louisiana-style duck and okra stew.

Duck Gumbo

3 ducks
12 cups water
4 onions, chopped
10 celery ribs, chopped
1 tablespoon salt
2 teaspoons ground black pepper
1 bay leaf
1/2 cup red wine
1 cup all-purpose flour
1 cup vegetable oil
2 garlic cloves, crushed
1 (8-ounce) can tomato sauce
1 (10-ounce) package frozen okra
2 tablespoons Worcestershire sauce
1/8 teaspoon liquid hot pepper sauce
1 tablespoon salt
1 tablespoon ground pepper

1. In a large kettle combine ducks, water, onion, 2 cups celery, salt, pepper, bay leaf, and red wine. Simmer for 1 1/2 to 2 hours or until the meat is tender. Remove the duck and debone when cool. Chop the meat. Set aside. Strain the stock.
2. Add to the kettle flour and oil, stirring constantly, to make a roux. Quickly add onions, 1 cup celery ribs, and garlic cloves. Cook over medium heat for 5 minutes, stirring occasionally. Slowly add the stock and stir until smooth. Add tomato sauce, frozen okra, Worcestershire sauce, liquid hot pepper sauce, salt, pepper, and the chopped duck meat. Simmer for 1 hour.

Makes 12 servings.

Note: Source for this recipe is unknown and it has not been tested for accuracy.