Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2         pound  boiled -- pulled duck meat
     1/2           cup  flour
     1/2           cup  margarine
  1             gallon  chicken or duck stock
  3             stalks  celery -- diced medium
  1                     jumbo yellow onion -- diced medium
  2                     carrots -- peeled and diced
                        medium
     1/2         pound  sliced -- cooked italian
                        sausage
                        tabasco sauce to taste
                        creole seasoning to taste

Preparation:

1) In a large, heavy soup pot, melt the margarine over medium-high heat. When melted stir in the flour. Continue to stir constantly as the roux will burn if it sits in one place at all. When the roux reaches the color of peanut butter (a rich golden brown) add the celery, onions and carrots. Cook the vegetables until tender. 2) Add the stock and bring to a boil. Continue boiling until the gumbo is thick and bubbly. Stir in the duck and sausage and heat through. Lower the heat and adjust the seasonings with salt, pepper, Tabasco and Creole spices. Serve over rice and garnish with sliced green onions.

Nutritional Information:

1121 Calories (kcal); 92g Total Fat; (72% calories from fat); 10g Protein; 68g Carbohydrate; 0mg Cholesterol; 1222mg Sodium