Duck And Andouille Gumbo - cooking recipe

Ingredients

4 (10 1/2 ounce) cans beef broth
4 cups water
1 cup canola oil
3/4 cup flour
2 ducks, cut into serving pieces, patted dry (discard fat)
4 celery ribs, finely chopped
2 medium onions, finely chopped
1 green bell pepper, finely chopped
1 1/4 lbs andouille sausages, sliced 1/4 inch thick (or other spicy smoked sausage)
4 garlic cloves, minced
3 bay leaves
1/4 cup Worcestershire sauce
2 teaspoons salt (or to taste)
1 teaspoon dried basil, crumbled
1/2 teaspoon poultry seasoning
1/4 teaspoon ground red pepper (or to taste)
1/4 teaspoon allspice
1/4 teaspoon ground cloves
fresh ground pepper
4 dashes hot pepper sauce
5 green onions, finely chopped
freshly cooked white rice

Preparation

Combine broth and water in stockpot and bring to a boil.
Reduce heat and let it simmer while preparing duck.
Heat oil in heavy large pot.
Add duck a few pieces at a time and brown well.
Drain on paper towels while browning remaining pieces.
Add duck to stockpot.
Pour about 3/4 cup of the hot oil into heavy medium skillet.
Make roux by blending in the flour, stirring until a smooth paste is formed.
Cook ,stirring constantly,until roux is dark coffee-colored brown (this can take up to 30 minutes).
Carefully stir in some of the hot stock to thin slightly.
Add celery, onion,and bell pepper and stir constantly until very tender, about 5 minutes;add to stockpot.
Add sausage to same skillet and brown well; drain off as much excess fat as possible and add sausage to stockpot.
Keep gumbo at simmering point and add remaining ingredients except hot pepper sauce,green onion and rice and blend well.
Cover partially and continue simmering until duck is very tender, about 2 1/2 hours.
Remove from heat and add pepper sauce;blend well.
Taste for seasoning, adding salt if needed.
Let stand for 5 minutes.
Skim off fat, then stir in green onion.
Ladle gumbo over hot rice and pass additional hot pepper sauce, if desired.