Yields 7-8 Liters
Roasting Oven Environment
- 3 lbs. wild duck (selection of what is available)
- 6 tablespoons Old Bay Seasoning
- 2 tablespoons garlic powder
- 1 tablespoon oregano
- 1 tablespoon salt
- 3 tablespoons file powder
- 5 bay leaves
- 4 large white onions, coarsely chopped
- 5 red bell peppers, coarsely chopped
- 1 cup extra virgin olive oil
- 1 cup all-purpose flour
- 3 cups frozen cut okra, thawed
- 2 pounds large shrimp, shelled and cleaned
- 1 ½ lbs. Andouille sausage, 1/2” slices
Rinse ducks, pat dry and cut in half. Cut into halves. Season with salt and pepper and place in a roasting pan. Set pan into wood burning oven and roast until lightly browned, turning as necessary. When completed, remove from oven and place roasted ducks into a large stock pot and cover with cold water. Set on stovetop and bring to a boil, reduce heat and simmer for about 2 hours or until meat falls easily from bone. Remove and drain (reserve liquid). Set aside to cool. Pull meat free from bones and roughly chop.
Combine reserved liquid with chicken stock to make 3 quarts total. Add Old Bay seasoning, garlic powder, oregano, salt, file powder, bay leaves, onions and bell peppers. Simmer until onions are translucent and peppers are tender.
Heat olive oil in heavy sauté pan over medium-high heat. Slowly whisk in flour, stirring constantly to avoid burning, until mixture is a dark red-brown. Remove from heat immediately and cool.
Once completely cool, add roux to stock pot and mix thoroughly. Add duck meat, sausage and okra and cook for 10 minutes. Add shrimp, remove from heat and let sit for 10 minutes.