Ingredients
- 3 lbs. Maple Leaf Farms Duck Legs
- 1 Tbsp. Coarse Salt
- 2 tsp. Freshly Ground Black Pepper
- 1 Tbsp. New Mexican Red Chile Powder
- 1/3 cup Canola Oil
- 1 cup All Purpose Flour
- 1 large Yellow Onion, diced
- 2 Green Bell Peppers, diced
- 1 cup Celery, diced
- 1 lb. Tasso Ham, diced
- 8 cups Chicken or Duck Stock
- 3 Bay Leaves
- 2 Tbsp. Gumbo File
- 1 tsp. Dried Thyme
- 1/2 lb. Okra, sliced into 1/4-inch pieces
- 2 cups Peeled & Diced Tomatoes, medium dice
- As Desired Cooked White Rice
Direction
- Season duck legs with salt, pepper and chili powder.
- Saute on both sides until golden brown.
- Transfer to a baking dish and place in a 400 degree F oven for 1 hour or until cooked through (internal temperature of 180 degrees F).
- Let Cool. Remove skin and pull the meat off the bones. Shred meat and reserve.
- Heat the oil in a saute pan.
- Add flour and stir over medium-low heat until golden brown, approximately 25 minutes. Stir constantly and be careful not to burn.
- The mixture is ready when it has a nutty fragrance and is the color of a copper penny.
- Dice onion, peppers and celery. In a large pot, saute the vegetables in a little oil for 3-4 minutes.
- Add garlic and Tasso ham and continue to saute for 2 more minutes.
- Slowly, while stirring, add the roux to the vegetable mixture.
- Continue stirring and slowly add the stock 1 cup at a time.
- Add bay leaves, gumbo file, thyme, okra, tomatoes, and season to taste.
- Add the duck meat and simmer an additional 15 minutes.
- Serve over white rice.