Duck Gumbo

Ingredients

• 1 cup butter melted
• 10 servings rice hot cooked
• 1.5 cups flour all-purpose
• 0.3 cup parsley fresh chopped
• 3 cloves garlic minced
• 1 small bell pepper green seeded chopped
• 0.3 cup green onion tops chopped
• 4 medium onions chopped
• 1 teaspoon pepper 
• 0.5 teaspoon bell pepper red
• 2.5 teaspoons salt divided
• 2 pounds sausage smoked cut into 1/2-inch pieces
• 1 gallon water 
• 14 pound ducklings 
• 14 pound ducklings 

Equipment

• bowl
• ladle
• pot

Directions

1. Sprinkle: 1 1/2 teaspoons salt and 1 teaspoon pepper over ducklings; set aside.
2. Combine melted butter and flour in a large stockpot; cook over medium heat, stirring constantly, 45 minutes or until roux is color of a copper penny.
3. Add onion, green pepper, and minced garlic; continue cooking 15 minutes or until vegetables are tender.
4. Gradually add water, stirring until well blended.
5. Add reserved duckling, sausage, and red pepper. Simmer, uncovered, 2 hours or until meat begins to fall off bones.
6. Remove from heat; cool slightly. Cover; refrigerate overnight.
7. Lift off and discard solidified fat from surface.
8. Remove duckling; remove meat from bones, discarding bones. Chop meat into bite-size pieces; return to gumbo.
9. Add remaining salt, onion, and parsley. Cook over low heat until thoroughly heated. Ladle over hot cooked rice in individual serving bowls.