Plumfield Plantation's Duck Gumbo

  • 1 cup flour (can use whole wheat flour)
  • 3 medium onions (chopped)
  • ½ cup bacon drippings
  • 4 ribs of celery (chopped)
  • 2 packages frozen cut okra
  • 2 cloves garlic (crushed)     
  • 2 tablespoons Worcestershire sauce 
  • ½ teaspoon Tabasco
  • 1 tablespoon salt
  • ½ tablespoon pepper
  • Goose or Duck meat
  • Stock from goose or duck plus water to make 3 quarts (heated)
  • 1 small can (8oz) tomato sauce
  • 1 Bell Pepper (chopped)

In a heavy pot, brown slowly the flour in fat until it is walnut-colored, stirring constantly to prevent scorching. When roux is browned, quickly add the chopped onion, celery, bell pepper, and garlic. Cook over medium heat for 5 minutes, stirring occasionally. Add hot stock, a little at a time, stirring until smooth. Add tomato sauce, okra, Worcestershire sauce, Tabasco, salt, and pepper. Add goose or duck meat. Simmer for about 1 hour. Serve over rice. People who don’t like wild goose or duck will like this gumbo. Makes about 4 quarts.