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Ingredients
US|METRIC
8 SERVINGS
- 2 ducks (wild, 2½ to 3 lbs. each, quartered)
- salt
- pepper
- 2 Tbsp. Herbes de Provence
- 1 cup rendered duck fat (or lard, or vegetable oil if you must)
- 1 cup all purpose flour
- 2 onions (diced)
- 2 stalks celery (chopped)
- 1 lb. andouille sausage (diced)
- 1/2 lb. pork sausage (smoked, chopped)
- 1 Tbsp. minced garlic
- 3 qt. chicken stock
- 2 cups oyster liquor
- 1 Tbsp. worcestershire sauce
- 2 Tbsp. Creole seasoning
- 2 bay leaves
- 2 cups okra (diced, frozen works fine)
- 3 cups oysters
- Tabasco Sauce
- 1 qt. jasmine rice (cooked)
- 1/2 cup green onions (chopped)
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NutritionView More
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1970Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1970Calories from Fat1200 |
% DAILY VALUE |
Total Fat133g205% |
Saturated Fat42g210% |
Trans Fat |
Cholesterol255mg85% |
Sodium1760mg73% |
Potassium1440mg41% |
Protein61g |
Calories from Fat1200 |
% DAILY VALUE |
Total Carbohydrate130g43% |
Dietary Fiber4g16% |
Sugars13g |
Vitamin A15% |
Vitamin C30% |
Calcium20% |
Iron70% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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