Duck Gumbo

Directions

1. 1
   2 1/2 tablespoons paprika
2. 2
   2 tablespoons salt
3. 3
   2 tablespoons garlic powder
4. 4
   1 tablespoon black pepper
5. 5
   1 tablespoon onion powder
6. 6
   1 tablespoon cayenne pepper
7. 7
   1 tablespoon dried leaf oregano
8. 8
   1 tablespoon dried thyme
9. 9
   Combine all ingredients thoroughly and store in an airtight jar or container.
10. 10
    Yield: about 2/3 cup
11. 11
    Recipe courtesy New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.
12. 12
    Heat a Dutch oven over medium-high heat.
13. 13
    Season duck pieces with Creole spice and brown on all sides, in batches, if necessary.
14. 14
    Remove duck pieces to a plate, reduce heat to medium, add lard and melt.
15. 15
    Stir in flour and cook, whisking, until it becomes a nutty-brown roux, about 15 minutes.
16. 16
    Add onions, celery, bell pepper and cook, stirring often, until tender.
17. 17
    Return duck pieces to pot along with stock, bay leaves and garlic.
18. 18
    Bring to a boil, reduce heat to simmering, cover and cook 2 hours, occasionally skimming excess fat from top of gumbo.
19. 19
    When sauce is thickened and flavors are well-blended, adjust seasonings, to taste with pepper sauce, Worcestershire, Creole spice, salt and pepper.
20. 20
    Serve with steamed rice and green onions.