MISSISSIPPI DUCK GUMBO

MISSISSIPPI DUCK GUMBO
- 4 ducks, well cooked and boned
- 1 stick oleo
- 1 cup flour
- 4 medium onions, chopped
- 1 bunch celery, chopped
- 1 large bell pepper, finely chopped
- 3 cloves garlic, minced
- 1 bunch green onions, chopped, including tops
- one 5-ounce can tomato taste
- two 20-ounce cans tomatoes
- 2 teaspoons MSG
- 2 tablespoons parsley, chopped
- 1 teaspoon oregano
- 2 tablespoons salt (or to taste)
- 1 teaspoon thyme
- 1 tablespoon black pepper
- 2 tablespoons file
- 1 teaspoon red pepper

COOKING PREPARATIONS:
In a large saucepan, make a brown roux with oleo and flour. Add 2 quarts skimmed duck broth or water, mixing well. Add the rest of the ingredients. Simmer 2 hours, stirring often. Serve over cooked rice.