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Ingredientes
- 1 (5 lb.) duck
- 2 c. oil
- 3 1/2 c. flour
- 1 1/2 lbs. Andouille sausage
- 3 onions, minced
- 1 Bell pepper, minced
- 4 stalks celery, minced
- 3 toes elephant garlic, minced
- 1 1/2 bunches green onions, minced
- 1 c. parsley, minced
- 4 bay leaves
- 1/4 teaspoon allspice
- 1/4 teaspoon cayenne pepper
- 1 teaspoon basil
- 1/4 teaspoon cloves
- 1/2 teaspoon poultry seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 quarts. chicken stock
- 2 tbsp. brandy
Direcciones
- Roast duck in 350 degree oven for 2 1/2 hrs on top of one sliced orange, one sliced onion and 3 garlic toes with 2 c. water. Prick duck several times. Season with salt, pepper and sage. Rub in skin. Bake covered. Let cold. Remove skin and bones and chop meat. Heat oil to 350 degrees, add in flour all at once, whisk well and cook 1 hour on low heat till dark brown. In separate pot, saute/fry sausage in 2 Tbsp. oil. Add in the onions, Bell pepper, celery and garlic and cook till tender. Add in seasonings and stir well. Add in chicken stock and simmer for 15 min. After roux is dark sufficient, add in some chicken stock to it and stir till smooth. Add in this to sausage and vegetables. Simmer for one hour. Add in duck meat and cook for one hour. Add in green onions, parsley and brandy and cook for an additional 30 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 803g | |
| Recipe makes 12 servings | |
| Calories 1258 | |
| Calories from Fat 973 | 77% |
| Total Fat 108.61g | 136% |
| Saturated Fat 27.32g | 109% |
| Trans Fat 0.94g | |
| Cholesterol 147mg | 49% |
| Sodium 1458mg | 61% |
| Potassium 989mg | 28% |
| Total Carbs 34.48g | 9% |
| Dietary Fiber 4.2g | 14% |
| Sugars 1.89g | 1% |
| Protein 33.02g | 53% |
