Chef Matthew Murphy of FQB at the Ritz-Carlton Maison Orleans – New Orleans, LA
Adapted by StarChefs
Yield: 4 Servings
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.