Duck and Andouille Sausage Gumbo

Serves 10

1 cup flour
1 cup vegetable oil
4 ducks, skinned (see note)n Salt and pepper
2 large onions, chopped
2 bell peppers, chopped
4 stalks celery, chopped
2 Tbsps. minced garlic
2 bay leaves
3 or 4 cups water
2 48-oz. cans chicken broth
3 lbs. Andouille sausage, sliced 1/2-1/4-inch widths
1/2 tsp. thyme
4-5 dashes hot pepper sauce
Salt and pepper to taste

Make a roux with the oil and flour until it is the color of a pecan. Throw in the chopped vegetables and bay leaves and stir until limp and onions are transparent. Place ducks in pot, add water and stir well. Cover pot, stirring from time to time. When ducks are cooked, remove and debone. Chop the meat into bite-sized pieces. Discard bones and return the meat to the pot. Add chicken broth, seasonings and sausage. Simmer 30-40 minutes. Adjust seasonings.

Approximate values per serving: 700 calories, 60 g fat, 96 mg cholesterol, 30 g protein, 19 g carbohydrate, 2 g fiber, 2,600 mg sodium. Recipe courtesy of Ryan Bicknell.

Note: If you have leftover turkey or ham, you could substitute the duck meat for the turkey meat and add ham along with the sausage. Since these already are cooked, the cooking time for the gumbo would be reduced accordingly, simmered for 1 hour.