- 1 large duck (4 1/2 to 5 pounds) or 2 smaller ducks of the same weight
- 2 teaspoons plus 3/4 cup vegetable oil
- 2 teaspoons Rustic Rub 
- 3/4 cup flour
- 1 1/2 cups chopped onions
- 1 cup chopped bell peppers
- 1 cup chopped celery
- 2 cups sliced assorted wild mushrooms, such as shiitakes, oysters, or chanterelles
- 1 tablespoon chopped garlic
- 1/2 teaspoon salt 1/4 teaspoon cayenne
- 1/2 teaspoon dried thyme
- 3 bay leaves
- 2 quarts Chicken Broth 
- 2 cups water
- 2 tablespoons chopped green onions
- Preheat the oven to 400?F.
- Rub the duck with 2 teaspoons of the oil and season with the rub. Bake in a roasting pan, uncovered, for 45 minutes, or until tender. Remove and let cool. Cut the duck into 8 servings pieces. Refrigerate until ready to use.
- Combine the remaining 3/4 cup oil and the flour in a large cast-iron or enameled cast-iron Dutch oven over medium-high heat. Stirring slowly and constantly for 12 to 15 minutes, make a medium brown roux, the color of peanut butter.
- Add the onions, bell peppers, celery, and duck pieces. Reduce the heat to medium. Cook, stirring occasionally, for 10 minutes, or until the vegetables are wilted and golden. Add the mushrooms, garlic, salt, cayenne, thyme, and bay leaves. Cook, stirring often, for 5 minutes. Add the broth and water. Bring the mixture to a gentle boil and simmer, uncovered, for 2 hours.
- Remove the bay leaves and add the green onions.
- Serve in soup bowls.