Duck Gumbo and Beer Bread
by Mike Faulk

This cold, snowy Sunday afternoon will warm you from the inside out by eating duck gumbo and beer bread. It's the perfect meal with a skiff of snow on the ground, dainty yellow crocuses peaking just above the snow line, and the Daytona 500 on the tube.

Duck Gumbo

4 slices of bacon
1 cup chopped onion
1/4 cup of flour
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups of chopped cooked duck
2 cups of shrimp
2 cups of cooked tomato
1 cup chopped green onions
1 cup parsley
2 tablespoons file powder
1 pint of shucked oysters
6 cups of cooked rice
8 cups of water

Brown bacon in stock pot; add chopped onions; saute until light brown. Stir in flour and 8 cups water, salt and pepper; Mix well. Add duck, shrimp and tomatoes. Cook for 20 minutes. Remove from heat. Add green onions, parsley, file and oysters. Serve over rice. [serves 8 - 10].

Beer Bread

3 cups self-rising flour
2 tablespoons sugar
1 room temperature 12 oz. beer

Pre-heat oven to 350 degrees. Grease bread pan. Mix ingredients and allow bread to rise 30 minutes. Bake one hour.