Duck Gumbo

• 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
• About 4 cups hot cooked rice
• Chopped chives

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. Saute okra in hot shortening in a large skillet 10 minutes. Add green onion and chopped duckling; saute 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.

duckling, water, stalks celery, bay leaves, onion, pepper, okra, shortening, green onions, rice, chives

Taken from www.myrecipes.com/recipe/duck-gumbo-1 (may not work)