Ingredients

5lb duck boned and cut into 1-2-inch pieces
8 oz lard
1 cup flour
Creole spice
10 cups rough-chopped onions
1 1/2 cups rough-chopped celery
2 Qts duck stock or water
4 bay leaves
3 Tbsps chopped garlic
Tabasco and Worcestershire sauce
8 cups steamed rice
1 cup chopped green onions

Instructions

Heat a Dutch oven over medium-high heat.

Season duck pieces with Creole spice and brown on all sides, in batches, if necessary.

Remove duck pieces to a plate, reduce heat to medium, add lard and melt.

Stir in flour and cook, whisking, until it becomes a nutty-brown roux, about 15 minutes.

Add onions, celery, green pepper and cook, stirring often, until tender.

Return duck pieces to pot along with stock, bay leaf and garlic.

Bring to a boil, reduce heat to simmering, cover and cook two hours, occasionally skimming excess fat from top of gumbo.

When sauce is thickened and flavors are well-blended, adjust seasonings to taste with Tabasco, Worcestershire sauce, Creole spice, salt and pepper.

Serve with steamed rice and green onions.