Pulled Duck and Sausage Gumbo

Ingredients

Seasoning Mix

1 tablespoon salt
2 teaspoons paprika
1 teaspoon dried thyme leaves
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon white pepper
1/8 teaspoon ground clove

1 4- to 5-pound uck, cut into 8 pieces
3 bay leaves
4 quarts water
1 cup canola oil
1 cup all purpose flour
2 cups chopped onions
1 cup chopped green bell peppers
1/2 cup chopped celery
2 large jalapeno peppers, seeded and minced
4 garlic cloves, minced
1 pound ground beef
1 pound andouille or other smoked sausage, sliced
1 cup chopped green onions
2 tablespoons Lea & Perrins (Worcestershire sauce)
2 tablespoons filé powder
Baked Rice, for serving

Instructions

In a small bowl, thoroughly combine seasoning mix; set aside. In a large Dutch oven or stockpot, make the duck stock by combining the duck, bay leaves and water. Bring to a boil over high heat. Reduce heat to medium, partially cover and simmer until duck is tender, about 2 1/2 hours. Skim fat from surface of stock, transfer duck to a large chopping board, strain stock and return stock to pot; keep warm over low heat. In a large heavy skillet, preferably cast iron, make a roux by heating the oil over high heat. Gradually add the flour, whisking carefully and vigorously after each addition until smooth. Continue whisking until the roux is the color of milk chocolate. Add the onions, bell peppers, celery and jalapeno peppers. Cook, whisking constantly, until vegetables begin to soften, about 5 minutes. Add garlic and 2 tablespoons of the reserved seasoning mix; cook an additional 2 minutes. Increase heat on stock to medium-high. Once stock comes to a strong simmer, gradually add roux mixture, whisking with each addition until dissolved. Bring to a boil, then reduce heat to a simmer and cook, stirring occasionally, for 1 hour. Meanwhile, add ground beef and remaining seasoning mix to the same skillet used for the roux. Cook, stirring frequently, until browned; add to roux mixture. Debone the duck and pull the meat apart with your hands or two forks; discard skin and bones. Add the duck, sausage, green onions, Lea & Perrins and filé powder to the roux mixture; cook an additional 1 1/2 to 2 hours. Skim off any fat that rises to the top. Adjust seasonings if necessary. Serve over Baked Rice with lots of French bread and hot sauce options. Makes 10-12 servings.