Recipe by executive chef Terry McDonner, Juban’s Restaurant, Baton Rouge, LA
Makes 12 servings
To a heavy-bottomed pan or Dutch oven, add oil and cook over medium heat.When oil is hot, add flour all at once, and stir quickly to combine. Cook, stirring constantly, until roux has turned dark brown. This process should not be rushed. Add onion, bell pepper, celery and andouille to browned roux, and cook until onions are wilted and transparent, about 5 minutes. Add duck stock to mixture, and stir quickly with a whisk, bringing to a boil. Add bay leaf, thyme, Worcestershire sauce, pepper sauce and tomatoes. Add duck and chicken meats. Reduce heat and cook for 45 minutes to 1 hour. Adjust seasonings by adding salt and pepper to taste.