Duck and Oyster Gumbo

Ingredients

• 1/2 cup vegetable oil
• 1 cup all-purpose flour
• 2 celery ribs, chopped
• 2 medium onions, chopped
• 2 green bell peppers, chopped
• 3 garlic cloves, minced
• 8 cups Duck Stock
• 2 tablespoons tomato paste
• 1 tablespoon chopped fresh thyme
• 1 tablespoon fresh oregano
• 1 tablespoon molasses
• 2 teaspoons hot sauce
• 1 1/4 teaspoons salt
• 1/2 teaspoon freshly ground pepper
• 1/2 teaspoon ground red pepper
• 5 to 6 cups chopped duck meat
• 1 (12-ounce) container oysters, drained
• 1/2 cup sliced fresh basil
• Hot cooked rice
• 1/4 cup chopped green onions

Preparation

1. Cook oil and flour in a large Dutch oven over medium-low heat, whisking constantly, until roux is chocolate colored (about 35 to 40 minutes).
2. Stir in celery, onion, and bell pepper; cook 7 minutes, stirring often. Add garlic; cook 2 minutes. Gradually stir in Duck Stock and next 8 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 1 hour, stirring occasionally.
3. Add duck meat; simmer 15 minutes. Remove from heat; stir in oysters and fresh basil. Let stand 5 minutes. Serve over hot rice. Sprinkle with green onions.