From, "Atlanta Cooknotes," published in cooperation with your Daily Inbox Newsletter.



  • 2 wood ducks or mallards
  • 1 celery stalk, chopped
  • Salt and pepper, to taste
  • Thyme, to taste
  • 2 strips bacon
  • 1/2 cup orange juice
  • 3 cups chicken stock
  • 1 medium onion, chopped
  • 2 celery stalks, chopped
  • 1/2 cup tomato sauce
  • 1/2 teaspoon thyme
  • Salt and pepper, to taste
  • 2 cups chopped okra
  • 1 cup corn
  • 1/2 teaspoon gumbo file

Preheat oven to 300 degrees.  Stuff ducks with chopped celery.  Sprinkle with salt, pepper, and thyme.  Lay a strip of bacon on top of each.  Place in casserole, pour orange juice over, and bake covered for three hours.  Cool ducks, remove meat from bones, and set aside.  Degrease pan drippings and reserve.  Combine all soup ingredients except corn and gumbo file.  Cook 30 minutes or until vegetables are tender.  Add duck meat, pan drippings, corn and gumbo file.  Cook 10 to fifteen minutes.


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