Chicken, Duck, And Mushroom Gumbo

A Maple Leaf Farms Fully Cooked Roast Half Duck

A 3-4 Pound Fully Cooked Chicken

A Cup Of Vegetable Oil

A Cup Of All Purpose Flour

Three Cups Of Chicken Stock

A Cup Of Beef Stock

Two Pounds Of Assorted Sliced Mushrooms

Two Cups Of Diced Onion

1 1/2 Cups Of Diced Green Bell Pepper

A Cup Of Diced Celery

Four Minced Garlic Cloves

A Bay Leaf

A Tablespoon Of Red Cayenne Pepper

A Tablespoon Of Sea Salt

Remove all of the chicken and the duck meat from the bones. Discard the skin. Cut all of the cooked poultry into about one inch pieces and set the meat aside.

All good gumbos begin with the making of a roux. Into a Dutch oven, add the flour and the vegetable oil. Put the pot on medium heat. Start by whisking the flour and the vegetable oil to get out any lumps. Continue to cook the mixture while stirring constantly with a wooden spoon until it takes on a dark chocolate brown color. This process will take about twenty five minutes.

When the roux reaches the desired color, turn off the heat. Add the onions. Cook while stirring for two minutes. Turn the heat up to medium high. Add the green bell pepper, the celery, the mushrooms, the bay leaf, the sea salt, and the red cayenne pepper. Cook while stirring for four minutes. Turn the heat up to high. Add the chicken and the beef stock. Continue to stir until all of the ingredients are well incorporated and the mixture begins to boil slightly. The gumbo will begin to thicken once the boiling point is reached.   Turn the heat down to low. Cover the pot and simmer on low heat for one hour stirring occasionally.

After one hour, taste the gumbo and add more sea salt and/or red cayenne pepper, if desired. Remove the bay leaf. Add the cooked chicken and the duck meat to the pot and stir the gumbo well.

Serve with white rice. Garnish with chopped parsley and chopped scallions. Note: You can keep the gumbo warm in a crock pot if you are serving it for a game party.