Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 x -----------stock------------ 1 ea Duck
2 ea Water, gallons 1 1/2 tb Seasoning salt
3/4 tb Garlic, granulated 1 x ---------spice mix----------
3/4 ts Salt 1/2 ts Paprika
1/4 ts Cayenne 1/4 ts Garlic, granulated
1/4 ts Sage 1 tb Caraway seeds
1/2 tb Allspice, whole 3 ea Bay leaves
1/4 ts Onion powder 1/8 ts Thyme
1/8 ts Pepper, white 1/8 ts Pepper, black
1/8 ts Gumbo file 1 x ---------vegetables---------
2 1/2 c Celery, chopped 2 c Onion, chopped
1 1/2 c Carrots, chopped 1 c Green peppers, chopped
1 c Red peppers, chopped 1 x ---------cajun roux---------
1 c Oil * 1 c Flour
1 x -------thickening roux------ 1/4 lb Butter, unsalted
1/2 c Flour 1 x -----------gumbo------------
3/4 c Chicken soup base 1/2 c Rice, wild, uncooked
1 c Rice, white, uncooked

* combine duck fat and lard
Discard giblets from duck. The day before, prepare stock by bringing
all ingredients to boil and simmer for 3 hours. Strain, reserve
stock, and refrigerate overnight. Remove fat from stock and reserve
for cajun roux. Bone duck and cut meat into chunks. Combine spice mix
ingredients and set aside.
Add water to stock to make 1-3/4 gallons. Add all but 1 cup of
vegetables to stock and bring to boil. Make cajun roux by heating
ingredients until the color of peanut butter. Add reserved vegetables
and 1/2 T. of spice mix to Cajun roux. Add Cajun roux plus remaining
spice mix to boiling stock.
Add soup base and wild rice to stock and simmer 15 minutes. Add white
rice to soup and simmer 10 minutes. When rice is half done, add
thickening roux (combine first and heat until mixed) and cook 10
minutes. Remove from heat and discard bayleaves. Add meat and green
onions to garnish. Makes 1-1/2 gallons.

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