6 med. ducks
5-6 onions, chopped
Tony's Seasoning
1 c. oil
3/4 c. flour
1 bunch green onions
4 pods minced garlic or 1 tsp. pureed garlic
1 tbsp. file
1 lb. sliced andouille

Season ducks with Tony's. Make a dark roux with flour and oil. On the side brown ducks until golden on all sides (approximately 45 minutes). Brown onions, and 1/2 of green onions in roux. After ducks are browned, drain off grease. Put ducks in roux and add approximately 1 quart of water. Add garlic and andouille. Cook approximately 1 hour. Adjust seasoning to taste with salt and pepper. Add remaining green onions. Cook about 1 more hour and add file. Continue cooking approximately 1 hour or until ducks are tender.