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Ingredients
  • 4 duck legs or 1 whole duck
  • Salt and ground black pepper, to taste
  • ½ cup plus 2 tablespoons vegetable oil or rendered duck fat, divided
  • ¾ cup all-purpose flour
  • 2 medium yellow onions, chopped
  • 3 stalks celery, chopped
  • 1 large green bell pepper, chopped
  • ½ pound andouille sausage, halved lengthwise and sliced
  • 4 to 5 cloves garlic
  • 6 cups chicken stock
  • 2 cups sliced okra, fresh or frozen
  • ½ cup chopped green onion
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon filé powder (optional)
  • Bouquet garni (see tip)
  • Hot sauce, salt, and pepper to taste
  • Hot cooked rice (optional)
  • Garnish: chopped green onion
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