Smoked Duck
Smoke a whole duck (about 6 -7 lbs, whether harvested wild and brined in salt water for 48 hours prior to smoking, or use a Maple Farms brand domestic fresh duck), discard neck and giblets.

SMOKE over hot coals using Applewood briquettes (Kingsford), or regular briquettes and a combination of wood chips soaked in water to create the smoke for the best flavor to complement the other ingredients of this dish.

Remove from heat and let rest for 15 min. or until cool enough to handle.

Separate all meat from the bones, reserve for later use, refrigerate any additional meat, and discard the bones.

Smoke duck at 250°F until an internal temperature of 160°F is achieved.

Gumbo
In a large soup pot (preferably cast iron) add oil, bring to medium-high heat.

Add onions and garlic, sauté until slightly brown to lightly caramelize, then reduce heat to medium.

Add celery and sweat. Stir.

Add green peppers and sweat. Stir to distribute all ingredients evenly.

Add sausage, stir occasionally, and cook until slightly caramelized.

Add the smoked duck meat, tomatoes, vegetable juice, water, and all dry seasonings EXCEPT the file` gumbo powder.

Reduce heat to low and simmer for an hour while preparing the Roux and Rice Pilaf.

When Roux and Rice are finished and set aside, add in the file powder, Worcestershire Sauce, and stir.

Increase the heat to medium and add in 1/4 cup of brown Roux to thicken. Add more if desired to achieve a stew-like consistency.

Add file powder. Reduce heat to simmer.

Add crawfish tails, sliced okra and stir. (If substituting shrimp, maintain medium heat and cook until tails are cooked throughout and curled before incorporating okra and reducing heat).

Continue to simmer on low heat until Gumbo takes on an oily sheen, is thick like stew (because that is what it is) and the okra is a light green to match the color of peppers and celery, with the mixture reaching a temperature of 140 - 150°F before serving.

Brown Roux

1/2 cup Ghee, Clarified Butter (or rendered Bacon grease [Bacon Up])

1/2 cup King Arthur (or Gold Medal) All-Purpose Flour, sifted

Melt Ghee (or Bacon grease) over medium-high heat in a shallow sauce or frying pan.

Add the flour slowly into the liquified Ghee, sifting it in a little at a time while stirring with a whisk to prevent lumping.

Continue to stir and maitain a smooth consistency while the flour browns and develops a roasted nutty aroma.

Continue stirring and managing the heat until the flour reaches a rich brown color.

Remove from heat, set aside, stir occasionally to prevent scorching and aid thickening.

Rice Pilaf

1 cup Uncle Ben's Parboiled Long Grain Rice

2 cups Chicken Stock (Low Sodium)

1 Tbsp. Canola Oil

Coat a Sauce Pan with the Oil and place over high heat until clear.

Add rice and stir, coating all the rice grains and slightly roasting them until golden, translucent, and a small white fleck appears in the middle.

Add chicken stock, cover, and bring to a boil.

Reduce heat and simmer for approximately 20 min.

Keep an eye on it and when small volcano pockets are no longer creating steam, shake the rice to determine if there is still water present. If the rice doesn't move, remove it from the heat, stir, and it aside for use later in serving the Gumbo.