- 1 domestic duck (4 1/2 to 5 pounds), cut into 8 pieces
- 2 teaspoons Creole Seasoning
- 1 cup vegetable oil
- 1 cup bleached all-purpose flour
- 2 cups chopped yellow onions
- 1 cup chopped celery
- 1 cup chopped green bell peppers
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne
- 1 pound andouille or other smoked sausage, cut crosswise into 1/4-inch-thick slices
- 2 bay leaves
- 3 quarts chicken broth
- 2 cups cooked long-grain rice
- 2 tablespoons chopped green onions or scallions (green part only)
- Season the duck with the Creole seasoning.
- Heat the oil in a large Dutch oven or heavy pot over medium-high heat. Add the duck and brown, 3 to 5 minutes on each side. Transfer to a platter and set aside.
- Reduce the heat to medium and add the flour. Stir slowly and constantly to make a dark brown roux, the color of chocolate, 20 to 25 minutes. Add the onions, celery, bell peppers, salt, and cayenne. Cook, stirring constantly until the vegetables are wilted, about 10 minutes. Add the sausage and bay leaves and continue to cook, stirring, for 3 minutes. Stir in the broth and bring to a gentle boil, then simmer, uncovered, for 1 hour. Add the duck and simmer for another hour.
- Remove the bay leaves and skim off any oil that has risen to the surface. Serve in deep bowls with the rice. Garnish with the green onions.