August 2, 2011
1 Duck, cut up into small pieces (have butcher chop up duck)
1/4 cup salt and pepper [really, this is what it says!]
1/4 cup flour
1/2 cup bacon drippings
1 large onion, chopped fine
2 large peeled tomatoes, cut up
3 tablespoons of flour
3 cups giblet water
Boil giblets in 4 cups of water to 1/2 hour and set aside.
Season duck pieces and roll each in flour, fry in bacon drippings until tender. About 10 minutes. Remove from pan add onions and tomatoes saute a few minutes. Add tablespoon of flour and stirring over heat with onions and tomatoes until flour all disappears. Add giblet water and duck, cook over low temperature for 2 hours. Taste for seasoning. Serve over rice.
Truly Unusual Soups, Lu Lockwood, 1977