3 ducks 12 cups water 4 onion, chopped 10 celery ribs, chopped 1 tablespoon salt 2 teaspoons pepper 1 bay leaf 1/2 cup red wine 1 cup flour 1 cup oil 2 garlic cloves, crushed 8 ounces tomato sauce 10 ounces frozen okra 2 tablespoons Worcestershire sauce 1/8 teaspoon liquid hot pepper sauce 1 tablespoon salt 1 tablespoon pepper 

In a large kettle combine ducks, water, onion, 2 cups celery, salt, pepper, bay leaf, and red wine. Simmer for 1-1/2 to 2 hours or until the meat is tender. Remove the duck and debone when cool. Chop the meat. Set aside. Strain the stock. Add to the kettle flour and oil, stirring constantly, to make a roux. Quickly add onions, 1 cup celery ribs, and garlic cloves. Cook over medium heat for 5 minutes, stirring occasionally. Slowly add the stock and stir until smooth. Add tomato sauce, frozen okra, Worcestershire sauce, liquid hot pepper sauce, salt, pepper, and the chopped duck meat. Simmer for 1 hour.Serves 12.