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DUCK AND ANDOUILLE GUMBO

1 (5 lb.) duck
2 cup oil
3 1/2 cup flour
1 1/2 lb. Andouille sausage
3 onions, chopped
1 bell pepper, chopped
4 stalks celery, chopped
3 toes elephant garlic, chopped
1 1/2 bunches green onions, chopped
1 cup parsley, chopped
4 bay leaves
1/4 tsp. allspice
1/4 tsp. cayenne pepper
1 tsp. basil
1/4 tsp. cloves
1/2 tsp. poultry seasoning
1 tsp. salt
1/2 tsp. black pepper
6 qts. chicken stock
2 Tbsp. brandy

Roast duck in 350 degree oven for 2 1/2 hours on top of one sliced
orange, one sliced onion and 3 garlic toes with 2 cups water.
Prick duck several times. Season with salt, pepper and sage. Rub
in skin. Bake covered. Let cool. Remove skin and bones and chop
meat. Heat oil to 350 degrees, add flour all at once, whisk well
and cook 1 hour on low heat until dark brown. In separate pot,
saute sausage in 2 tablespoons oil. Add the onions, bell pepper,
celery and garlic and cook until tender. Add seasonings and stir
well. Add chicken stock and simmer for 15 minutes. After roux is
dark enough, add some chicken stock to it and stir until smooth.
Add this to sausage and vegetables. Simmer for 1 hour. Add duck
meat and cook for 1 hour. Add green onions, parsley and brandy
and cook for an additional 30 minutes.

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