2 ducks, cut into pieces
1 cup cooking oil
1 cup flour
1 large onion, chopped
2 qts. warm water
1 pint oysters
Filé powder
Minced parsley
Minced onion tops
2 T. Tabasco sauce
Make a roux by heating oil in large skillet and blending in flour until it browns. Add onion and sauté. Season ducks well with salt and pepper and fry in roux until oil comes out around edges. Add warm water and cook slowly for about 2 hours or until duck is tender. Add oysters 20 minutes before serving. Add filé powder according to instructions on bottle. Remove from heat and sprinkle with parsley, onion tops and Tabasco sauce. Serve with rice, bread and potato salad.
John Tamborella
Milton, FL
From Celebrating Wild Game: Members’ Special Recipes