Wild Duck Gumbo with Crispy Duck Breasts Recipe - Andrew Zimmern

Ingredients

• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 onion, cut into 1/2-inch dice
• 3 large celery ribs, cut into 1/2-inch dice
• 1 red bell pepper, cut into 1/2-inch dice
• 1/2 pound okra, trimmed and sliced in half
• 3 garlic cloves, minced
• 2 teaspoons dried thyme
• 3 tablespoons filé powder (see Note)
• 2 bay leaves
• 1 habanero, sliced in half
• 1 whole large wild duckling, cut into dark quarters (leg/thigh pieces) and skin on breasts (reserve the frame for another use or stock)
• 1 pound andouille sausage, sliced 1/4-inch thick
• 3 large tomatoes, cut into 1-inch pieces
• 3 tablespoons Worcestershire sauce
• 7 cups duck or chicken stock
• Salt and freshly ground pepper
• Cooked rice, for serving