2 lg. ducks - water to cover
1 tsp. pepper
2 ribs celery
1 tbsp. salt
1 onion, quartered
1 bay leaf

In large pot, cook ducks in water seasoned with salt, pepper, onion, celery, and bay leaf for about 1 1/2 hours, until tender.

Remove ducks and cool. Remove meat from bone and cut into bite size pieces. This should be 4 cups.

JAMBALAYA:

3 tbsp. bacon grease
2 med. onions, chopped
2 tbsp. chopped parsley
1 c. chopped green pepper
2 c. chicken stock
2 tsp. salt
4 c. duck meat
3 tbsp. flour
1 c. chopped green onions
1 c. chopped celery
2 cloves garlic, minced
1 c. rice
1/2 tsp. cayenne pepper

In a large heavy pot, heat bacon grease and gradually add flour, stirring constantly until roux is dark brown. Add onion, parsley, and garlic. Cook until soft. Add water, rice, salt, pepper, and duck meat. Bring to a boil, then lower heat to simmer. Cook 1 hour, covered tightly. Stir occasionally. When rice is done remove lid and cook a few more minutes so rice will steam dry