I hope there is a special level of hell for people who pull stunts like "throwing a 30 gallon bag of ducks" away.

Absolutley shameless to treat one of God's creatures that way.

And to me there IS a difference between a coyote and a duck.

You guys that can't make duck taste good suck at cooking.

for me it has nothing to do with taste, it's the texture i can't stand.

You guys that can't make duck taste good suck at cooking.

Aunt Saro's recipe

Boil 4 ducks with tablespoon or two of Tony Chachere’s seasoning and 4 bay leaves in a large pot until the meat will pull off of the carcass. Keep that stock in that pot and set it aside. Set the duck meat to the side as well.

In a large frying pan cook about a pound of bacon until it is crispy. Chop the bacon and set it aside.

On medium heat make your roux. Add a stick of butter to the bacon grease. While stirring with a spatula, never letting the grease sit still, sprinkle in flour. Keep adding in flour until you get the consistency syrup. (Thank the old Cajun dude for this one) Take a jar of peanut butter and hold it in your left hand if you are right handed. Stir with your right hand and stop stirring when the roux looks the same color as the jar of peanut butter. It is important to keep stirring. If it burns start over.

Cut up the Trinity (For you yanks on here that is onion, bell pepper and celery). Sauté them with a stick of butter, a heaping tablespoon of garlic and the chopped bacon. Don’t turn them to mush. Cook them on high heat, stirring constantly, until they start to release and take them off the heat.
In the final pot you add the roux, the duck meat and the trinity. Add 2 quarts of chicken broth and the duck meat stock. Stir often and keep on low heat until you are ready to eat. If you want okra throw it in. Anything you like, throw it in. When serving add file over the top if you like file. I don’t like gumbo without it.

I eat gumbo over white rice.
I don’t eat instant rice. “Instant” is part of what is wrong with this country. Bobby Dennison, God rest him, taught me how to make perfect rice every time. 2 parts water for every 1 part rice. That means if you fill a coffee cup with rice you will need two coffee cups of water. It could be a bucket for that matter as long as there is twice the amount of water as there is rice.

In a pot with a tight fitting lid add the 2 parts water with your desired amount of salt. On high heat bring the water to a boil then add the rice and stir it until it begins to boil again. As soon as it starts to boil turn it to low and put the lid on. Exactly 19 minutes later your rice will be perfect. You have to stand next to the pot and be ready to slap the first guy that wants to lift the lid. It has to stay on for the entire 19 minutes without somebody “Checking it”. On the 19 minute mark turn the heat off and throw in a stick of butter and put the lid back on. 4 minutes later you can fluff it with a fork and it is ready to serve.

Hope you like it fellas.