2 lg. wild ducks (such as mallard), or 6 small wild ducks or 1 (5-lb) domestic duck or 1 (3-lb) chicken
2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cayenne pepper
1 cup vegetable oil, divided
3/4 cup all-purpose flour
1 large onion, chopped
1 large bell pepper, chopped
1 stalk celery, chopped
3 large cloves garlic, minced
8 cups water
1 pound andouille or other smoked sausage, cut into 1/2-inch slices
1/4 cup chopped green onion
1/4 cup chopped parsley
1 7-ounce box KONRIKO® Wild Pecan® aromatic rice, cooked according to package directions
Cut up duck into serving-size pieces; trim off excess fat & skin. In a small bowl combine salt & pepper; sprinkle about 2 teaspoons over duck. Heat 1/4 cup of the oil in a large skillet over medium heat; add duck & cook until brown on all sides, about 15 minutes. Set aside.
In a large, heavy saucepan or dutch oven, combine remaining 3/4 cup oil and the flour; mix well and cook over medium heat until roux turns the color of peanut butter, about 10 minutes. Stir in bell pepper, celery and garlic & cook 6 to 8 minutes longer or until vegetables are tender.
Stir in water & bring to a boil; add duck & remaining seasoning. Reduce heat to low, cover, & simmer until duck is tender, about 1 to 1 1/2 hours, depending on age of duck, adding additional water if needed. Add sausage & cook 15 minutes longer. Skim fat off surface. Stir in green onion & parsley and check seasoning. Remove meat from bones, if desired. Serve in bowls with Wild Pecan® rice.
Makes 8 servings
