Duck & Sausage Gumbo - cooking recipe

Ingredients

4 (10 1/2 oz.) cans beef consomme
3 cans water
2 mallard ducks, cut into serving pieces, (3-4 duck breasts can be substituted)
1 1/4 lbs. andouille sausage, cut in 1/4-inch pieces (smoked sausage can be substituted)
2 medium onions, finely chopped
1 bell pepper, finely chopped
4 stalks celery, finely chopped
1 c. cooking oil
1 c. flour
4 cloves garlic, finely chopped
3 bay leaves
1/4 tsp. allspice
1/4 tsp. cayenne pepper
1 tsp. basil
1/4 tsp. powdered cloves
1/2 tsp. poultry seasoning
1 Tbsp. salt
6 shakes black pepper
4 Tbsp. Worcestershire sauce
4 drops Tabasco
5 green onions, finely chopped

Preparation

Make stock with consomme and water in a large, heavy iron pot and bring to a low boil.
In a separate heavy iron pot, brown duck pieces well in hot cooking oil.
(This browning will prevent excess duck fat from cooking out into the gumbo.)
When all duck pieces are browned well, place them in the pot of stock.
Drain about 3/4 cup of the oil and fat from the pot used to brown the duck and set aside for later use in making roux.
Add the chopped onions, pepper, and celery to the remaining hot oil and saute until very tender, stirring well.
When vegetables are cooked, combine them with the duck and stock.