South Texas Duck Gumbo

This is an incredibly rich and flavourful gumbo.

INGREDIENTS

6 Luv-a-Duck duck legs
2 medium onions, diced
2 sticks celery, sliced
2 bell peppers, diced
2 tsp garlic, minced
1/4 cup cornflour
2 tsp Creole seasoning (see recipe below)
1/2 tsp Worcestershire sauce
1 tsp salt
2 tsp tabasco sauce
1 tsp white pepper
1/4 cup spring onions chopped
1/4 cup parsley
Juice of 1 lime

METHOD

Poach duck legs for 1 hour.
Remove from the poaching liquid and place onto a roasting tray and roast on 180C for 1 hour.
After the duck is cooked remove all the meat from the bones and set aside.
Place 1 litre of duck stock into a pot and bring to the boil, add the cornflour, and 2 tsp of the Creole mix, tabasco, Worcestershire, white pepper and half of the onion, celery and bell pepper, simmer for 30 minutes.
Add the remaining onion, celery and bell pepper, and 2 cups of water and simmer for 30 minutes.
Dice the duck meat into chunks and add to the gumbo with the spring onions and parsley, simmer for a further 15 minutes and serve over rice.

To make the Creole mix
1 tsp onion powder
1 tsp garlic powder
1 tsp dried oregano leaves
1 tsp dried basil leaves
1 tsp dried thyme leave
1/2 tsp black pepper
1/2 tsp white pepper
1/2 tsp cayenne pepper
2 tsp celery seeds
5 tbsp sweet Paprika
Blend well in a food processor pulse.