“Roasting the duck is included in the prep time. ”
IngredientsNutrition4 -5 lbswhole ducksalt & fresh ground pepper (to taste)1⁄2 cup plus 2 tablespoons vegetable oil or 1⁄2 cup rendered duck fat, divided3⁄4 cupall-purpose flour2 mediumyellow onions, chopped3 stalkscelery, chopped1 largegreen bell pepper, chopped4 garlic cloves, minced1 lbandouille sausage, halved lengthwise and sliced5 -6 cupschicken stock, homemade (about 1/4 cup of Pinot Grigio or Chardonnay may replace some of the stock)2 cups sliced okra (fresh or frozen optional)1⁄2 cup chopped green onion1 tablespoonWorcestershire sauce or 1tablespoonKitchen Bouquet1 teaspoon chopped fresh thymesalt and pepper (to taste)1⁄4minced parsley (or more to taste) hot cooked rice
Garnish thin sliced green onion
DirectionsPreheat oven to 350°.Place duck in a roasting pan and season with salt and pepper.Roast until tender, about 1 – 2 hours. If desired, reserve rendered duck fat to make roux. Let duck cool and pick meat off bones. The meat is easier to pick while warm. (Notes: Alternatively, duck may be smoked. Bones may be used to bolster the chicken stock.).In a large cast-iron Dutch oven, heat 1/2 cup oil (or reserved duck fat or combination of both) over medium-high heat until almost smoking. Lower flame and add flour. Cook, whisking constantly, until roux turns a deep brown, resembling the color of peanut butter (or even a little darker for a richer flavor), 20 – 30 minutes. Add onion, celery and bell pepper; reduce heat to medium and cook for 5 minutes, stirring frequently. Stir in sausage and cook for 3 minutes; stir in garlic. Whisk in stock, 1 cup at a time; bring to a boil. Reduce heat and simmer for 15 minutes.In a small skillet, heat remaining 2 tablespoons oil (or rendered duck fat) over medium-high heat. When oil is hot but not smoking, sear okra and add to pot along with green onion. Add duck meat, Worcestershire, thyme, salt & pepper. Simmer over low heat for at least 1 hour, stirring occasionally.Skim off any fat from top. Add parsley. Adjust seasonings with salt, pepper and hot sauce. Serve with hot cooked rice. Garnish with green onion.
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