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Ingredients
US|METRIC
8 SERVINGS
- 2 ducks (wild, 2 1/2 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. smoked pork sausage (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 onion (chopped)
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NutritionView More
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1890Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1890Calories from Fat1130 |
| % DAILY VALUE |
| Total Fat125g192% |
| Saturated Fat39g195% |
| Trans Fat |
| Cholesterol235mg78% |
| Sodium1580mg66% |
| Potassium1370mg39% |
| Protein57g |
| Calories from Fat1130 |
| % 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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