Smokey Duck Gumbo

3 smoked ducks

8 quarts water

2 large onions quartered

4 stalks celery quartered

3 bay leaves

3 cloves garlic diced

1/2 teaspoons salt

1/2 teaspoon black pepper

Boil ducks in a large pot along with all ingredients above. Simmer uncovered for 1 1/2 hours until flavor is achieved. Remove ducks and de-bone. Chill the stock and reserve.

1 1/4cups flour

1 cup oil

2 cups sliced Andouille Sausage

2 cups chopped onions

1 cup chopped celery

1 cup chopped green pepper

5 cloves garlic minced

1 bunch chopped parsley

4 quarts duck stock

1/2 cup favorite red wine

Salt, black pepper to taste

1 teaspoon red pepper

1/2 teaspoon oregano

2 tablespoons Tabasco

In a large heavy pot make a dark roux with oil and flour . Add all vegetables and cook for 10 minutes until tender. Add stock, wine and seasonings then simmer for 30 minutes.

Add duck and sausage, bring to a boil, reduce heat and simmer on low for 1 hour. Taste for seasoning and simmer for 30 more minutes.

Serve over rice and sprinkle with Chives. I also serve a side of fried orka and crusty bread.