- 4 to 5 pound duck boned and cut into 2-inch pieces
- Creole spice
- 6 ounces lard (that's what they have at duck camps)
- About 1 cup flour
- 1 1/2 cups rough-chopped onions
- 3/4 cup rough-chopped celery
- 2 quarts stock or water
- 3 bay leaves
- 2 tablespoons chopped garlic
- Hot pepper sauce and Worcestershire sauce (preferably Lea & Perrins)
- Steamed rice, for serving
- 3/4 cup rough-chopped green onions, for garnish
- Heat a Dutch oven over medium-high heat. Season duck pieces with Creole spice and brown on all sides, in batches, if necessary. Remove duck pieces to a plate, reduce heat to medium, add lard and melt. Stir in flour and cook, whisking, until it becomes a nutty-brown roux, about 15 minutes. Add onions, celery, green pepper and cook, stirring often, until tender. Return duck pieces to pot along with stock, bay leaf and garlic. Bring to a boil, reduce heat to simmering, cover and cook two hours, occasionally skimming excess fat from top of gumbo.
- When sauce is thickened and flavors are well-blended, adjust seasonings to taste with hot pepper sauce, Worcestershire sauce, Creole spice, salt and pepper. Serve with steamed rice and green onions.