Duck And Oyster Gumbo

• 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
• 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

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.

vegetable oil, flour, celery, onions, green bell peppers, garlic, tomato paste, thyme, fresh oregano, molasses, hot sauce, salt, freshly ground pepper, ground red pepper, duck meat, oysters, fresh basil, rice, green onions

Taken from www.myrecipes.com/recipe/duck-oyster-gumbo (may not work)