Yield: 4 Servings

Ingredients:

• 2 ½ lb. Muscovy duck
• 2 gallons water
• 1 large carrot, roughly chopped
• 1 large onion, roughly chopped
• 4 stalks of celery, roughly chopped
• 2 ounces dark roux*
• 1 ½ gallons duck stock
• 3 cloves garlic, chopped
• 2 green peppers, chopped
• ½ pound wild mushrooms
• 1 ounce filé **
• 1 Teaspoon thyme, chopped
• 1 bay leaf
• Creole seasoning
• 4 scallions, chopped
• 2 cups steamed white rice

  * Dark roux can be kept, if refrigerated, for up to a week before using. To prepare roux, place rack in center of oven. Pre-heat oven to 325°F. Melt ½ cup solid vegetable shortening in a skillet, preferably cast iron, over medium-low heat. Gradually sift ¾ cup flour over shortening; whisk to combine. Mixture will be thick and pasty. Combine to whisk until light brown, 10 to 12 minutes. Transfer skillet to oven; let roux cook until very dark brown, 3 to 3 1/2 hours, whisking every 45 minutes. (Whisk every 30 minutes if the pan is not cast iron).

  **Filé is a Cajun spice that can be purchased in specialty food stores.

Method:

Preheat oven to 325°F. Clean duck and pat dry. Pierce skin extensively with fork. Season inside cavity with salt and pepper. Place duck on wire rack in center of oven; roast until fully cooked and meat thermometer reads 140°F, about an hour and fifteen minutes. Juices should run clear when duck is pricked with a fork. Allow duck to cool; pick meat off and cut into large dice.

Cook duck bones in 2 gallons of water with carrots, half of the onions, and half of the celery; reduce liquid to ½ gallon. Strain and reserve stock. In a large heavy pot, sauté remaining onions and celery, garlic, peppers, and mushrooms until tender. Add Creole seasoning. Add duck stock and bring to boil. Remove from heat and whisk in dark roux. Add bay leaf and thyme. Bring to simmer over medium heat. Whisk in file; add the diced duck. Cook for another 20 minutes. Season to taste. Serve over rice and garnish with chopped scallions.