Duck and Oyster Gumbo

To save time on gumbo day, roast the ducks and make the stock the day before.

Yield: 16 cups

Ingredients

• 1/2  cup  vegetable oil
• 1  cup  all-purpose flour
• 2  celery ribs, chopped
• 2  medium onions, chopped
• 2  green bell peppers, chopped
• 3  garlic cloves, minced
• 8  cups  Duck Stock
• 2  tablespoons  tomato paste
• 1  tablespoon  chopped fresh thyme
• 1  tablespoon  fresh oregano
• 1  tablespoon  molasses
• 2  teaspoons  hot sauce
• 1 1/4  teaspoons  salt
• 1/2  teaspoon  freshly ground pepper
• 1/2  teaspoon  ground red pepper
• 5  to 6 cups chopped duck meat
• 1  (12-ounce) container oysters, drained
• 1/2  cup  sliced fresh basil
• Hot cooked rice
• 1/4  cup  chopped green onions

Preparation

Cook oil and flour in a large Dutch oven over medium-low heat, whisking constantly, until roux is chocolate colored (about 35 to 40 minutes).

Stir in celery, onion, and bell pepper; cook 7 minutes, stirring often. Add garlic; cook 2 minutes. Gradually stir in Duck Stock and next 8 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 1 hour, stirring occasionally.

Add duck meat; simmer 15 minutes. Remove from heat; stir in oysters and fresh basil. Let stand 5 minutes. Serve over hot rice. Sprinkle with green onions.