INGREDIENTS

INSTRUCTIONS

Smoke the duck, and debone. Make a duck stock with the bones -- cover
the bones with 4-1/2 quarts water and the end pieces from the onions,
celery and bell pepper. Simmer for 2 hours. Strain and reserve the
stock. It is preferable to do this a day ahead of time, so that the
stock may be refrigerated and defatted.  Place 1 gallon of stock in a
gumbo pot and bring to a boil. Add the  roux, Creole seasoning,
Tabasco, Worcestershire, white pepper,  andouille and half of the
onion, celery and bell pepper (the "holy  trinity"). Simmer for 1 hour.
Add the remaining onion, celery and bell pepper, and 2 cups water.
Simmer for 1 hour. (Adding half of the trinity later in cooking helps
keep them intact, after the first half gives up all their flavor and
texture and disintegrates into the gumbo.)  Dice the duck meat into
large chunks, discarding the skin. Add the  duck meat, green onions and
parsley. Simmer for 15 minutes.  Serve in gumbo bowls over steamed
long-grain rice.  This is an incredibly rich and flavorful gumbo, one
of the best I've  ever had. You can also try it with smoked chicken or
turkey, or any  other type of poultry. I learned this recipe from Chef
Patrick Mould,  C.E.C., former chef of the Hub City Diner in Lafayette,
Louisiana.  Typos By Jim Kirk - captain@iquest.net Posted to MM-Recipes
Digest V4  #280 by Jim Kirk <captain@iquest.net> on Oct 24, 1997

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Nutrition (calculated from recipe ingredients)
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Calories: 16
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 470.3mg
Potassium: 92.2mg
Carbohydrates: 3.6g
Fiber: <1g
Sugar: 1.3g
Protein: <1g