½ tsp. of each of the following: Salt, black pepper, cayenne, white pepper, paprika, onion powder, garlic powder
2 c. wild duck, chopped
1 c. onion, diced
1 c. green bell pepper, diced
¾ c. celery, diced
¾ c. okra, sliced
1¼ c. all-purpose flour
1¼ c. vegetable oil
2 qt. chicken stock
1½ c. andouille sausage
1 tsp. garlic, minced
Salt & pepper to taste
Hot sauce to taste
Combine ingredients for seasoning mixture. Toss duck with ½ of seasoning mixture and set aside for 30 minutes.
Combine ½ the flour and the rest of the seasoning mixture. Toss duck with flour/seasoning until well coated.
In a small pot, heat ¼ c. oil until very hot. Fry duck until brown on all sides and meat is cooked. Drain on paper towel.
Scrape bottom of pan to loosen remaining particles. Heat oil back to high and gradually add reserved flour. Cook, whisking constantly, until the flour is dark red-brown to black, approximately 3-4 minutes.
Remove from heat and add onions, peppers and celery, stirring constantly. Return to medium heat and cook until vegetables are tender.
Add cold stock a little at a time to the roux to form a smooth consistency. Bring to a boil, reduce to a simmer and add okra, duck, andouille and garlic.
Simmer 15-25 minutes, stirring often until it begins to thicken. Remove from heat.
Adjust seasoning with salt, pepper and hot sauce to taste. Serve over a mound of cooked white rice.