Place ducks in stewing pan with water & cook until tender. Take meat off bone. Save water ducks were cooked in. In skillet, melt butter & blend in flour; brown slowly to make roux. Strain 2 quarts broth from ducks. Add roux & mix well. Add all other ingredients except gumbo file in a larger pot with duck meat & broth & simmer about 3 hours, stirring often. Add gumbo file just before serving. Serve over a mound of long-grain & wild rice mixture. This is enough for 8-10 hungry people.

Louise Cremeen

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, Ar 72390. Downloaded from Glen's Mm Recipe Archive,