Commander's Palace Duck, Wild Mushroom And Andouille File Gumbo

• 2 teaspoons salt
• 2 teaspoons pepper
• 1 cup flour, sifted, and 1/4 cup more for dusting duck
• 3/4 cup vegetable oil
• 1 duck, about 6 pounds, quartered and skinned
• 5 cups diced yellow onions
• 5 cups diced celery
• 3 cups diced green or red bell peppers
• 6 cloves garlic, minced
• 1 teaspoon cayenne
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1 pinch dried thyme
• 4 bay leaves
• 2 quarts veal stock
• 1 1/2 pounds andouille sausage or kielbasa, sliced in quarters lengthwise and cut crosswise in 1/2-inch pieces
• 2 pounds wild mushrooms, morels or portobellos, cut in 1/2-inch pieces
• 1 tablespoon file powder
• Louisiana-style hot sauce

1. Combine 1 teaspoon salt, 1 teaspoon pepper and 1/4 cup flour.
2. Heat oil in a large, dry Dutch oven over high heat until smoking, about 5 minutes.
3. Dust duck with flour mixture, shake off excess and sear in the oil 5 minutes until brown on all sides.
4. Remove from pan.
5. In the same pan over medium heat, slowly add the 1 cup of sifted flour.
6. Stir constantly, to prevent burning, until mixture is a light-brown color, about 6 to 7 minutes.
7. (If the roux has black flecks in it, it is burned and must be remade.)
8. Remove from heat, add the onions and stir well.
9. Lower heat to medium, return the pot to heat and add the celery, stirring for 30 seconds, then the bell peppers, and stir, scraping the sides and bottom of the pot.
10. Add garlic, then all remaining seasoning except file powder.
11. Slowly add the veal stock, continuing to stir.
12. Add the duck, sausage and mushrooms.
13. Bring to a boil, stirring constantly, and simmer 2 1/2 hours.
14. Skim off excess fat.
15. Remove duck pieces from the pot and when cool, remove and discard bones and return duck meat to the pot.
16. Return gumbo to boil and vigorously stir in the file powder until dissolved.
17. Add Louisiana-style hot sauce to taste and serve over white rice.

salt, pepper, flour, vegetable oil, duck, yellow onions, celery, peppers, garlic, cayenne, oregano, dried basil, thyme, bay leaves, veal stock, andouille sausage, wild mushrooms, file powder, hot sauce

Taken from cooking.nytimes.com/recipes/221 (may not work)