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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 (4- to 4 1/2-pound) dressed duckling |
10 cups water |
8 stalks celery, halved |
3 bay leaves |
1 large onion, sliced |
1 teaspoon pepper |
2 (10-ounce) packages frozen cut okra |
1 tablespoon shortening |
6 green onions, chopped |
chopped chives |
Directions:
1. Remove giblets from duckling. Combine giblets, duckling, water, celery, bay leaves, onion, and pepper in a large Dutch oven; bring to a boil. Reduce heat to low, and simmer 1 hour or until meat and vegetables are tender.
2. Remove duckling from broth; cool. Remove meat from bones; chop meat, and set aside. Strain broth, reserving broth in Dutch oven. Chop giblets finely, and set aside. Discard vegetables and bay leaves.
3. Sauté okra in hot shortening in a large skillet 10 minutes. Add green onion and chopped duckling; sauté an additional 5 minutes. Add to reserved broth, and simmer 1 hour.
4. Combine chopped giblets and rice. Serve gumbo over rice mixture, and sprinkle with chives.
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