1 (5 lb.) duck
2 c. oil
3 1/2 c. flour
1 1/2 lb. Andouille sausage
3 onions, chopped
1 bell pepper, chopped
4 stalks celery, chopped
3 toes elephant garlic, chopped
1 1/2 bunches green onions, chopped
1 c. parsley, chopped
4 bay leaves
1/4 tsp. allspice
1/4 tsp. cayenne pepper
1 tsp. basil
1/4 tsp. cloves
1/2 tsp. poultry seasoning
1 tsp. salt
1/2 tsp. black pepper
6 qts. chicken stock
2 tbsp. brandy

Roast duck in 350 degree oven for 2 1/2 hours on top of one sliced orange, one sliced onion and 3 garlic toes with 2 cups water. Prick duck several times. Season with salt, pepper and sage. Rub in skin. Bake covered. Let cool. Remove skin and bones and chop meat. Heat oil to 350 degrees, add flour all at once, whisk well and cook 1 hour on low heat until dark brown.

In separate pot, saute sausage in 2 tablespoons oil. Add the onions, bell pepper, celery and garlic and cook until tender. Add seasonings and stir well. Add chicken stock and simmer for 15 minutes.

After roux is dark enough, add some chicken stock to it and stir until smooth. Add this to sausage and vegetables. Simmer for 1 hour. Add duck meat and cook for 1 hour. Add green onions, parsley and brandy and cook for an additional 30 minutes.