Makes:
8 servings
Total Time:
2 hr 45 min
Submitted by:
Category:
Soups/Chilis
Sub Category: Soups & Stews
what you need
- 2 mallard ducks, cleaned and cut into serving pieces
- 2 teaspoons salt, divided
- 3/4 teaspoons cayenne pepper, divided
- 1-1/4 cups vegetable oil, divided
- 1 cup all-purpose flour
- 3 cups chopped onion
- 2 cups chopped bell pepper
- 6 cups chicken stock
- 1 pound andouille sausage*, cut crosswise into 1/2-inch slices
- 2 dozen oysters, shucked, with liquid reserved
- 3 tablespoons finely chopped fresh parsley
- Steamed rice
make it
Season duck pieces with 1/2 teaspoon salt and 1/4 teaspoon cayenne pepper. In a large heavy pot or Dutch oven over medium heat on stovetop, heat 1/4 cup oil. Add duck pieces and brown, stirring often. Remove duck pieces and set aside.
To the same pot, add remaining 1 cup oil and flour. Cook for 20 to 25 minutes, stirring constantly, to make a dark brown roux. Add onion and bell pepper. Cook, stirring occasionally, for approximately 5 minutes, or until soft. Add stock. Bring to a boil, and then reduce heat to medium-low. Add duck pieces and 1-1/2 teaspoons salt and 1/2 teaspoon cayenne pepper. Cook, uncovered, stirring occasionally, for approximately 1-1/2 hours.
Add sausage and simmer for 30 minutes. Skim off any fat that rises to the surface. Add oysters and liquid and simmer for 2 to 3 minutes, or until edges or oysters curl. Remove from heat. Adjust seasonings to taste. Add parsley and serve immediately with steamed rice.
Notes
*If andouille sausage is not available, you may substitute fresh pork sausage.
