Cook ground duck in a pot with 1 tablespoon of oil until brown, about 5 minutes, and then add the remaining 7 tablespoons of oil. (If using leg quarters, cook quarters skin-side down with 1 tablespoon of oil until golden brown, about 5 minutes. Then flip over and add the remaining oil.) Add the garlic, celery, peppers, onion and Creole seasoning to the pan and cook until soft, about 5 minutes. Add the tomato, tomato paste and rosemary and cook for 2 minutes. Add the flour and cook for 5 minutes to make a roux, stirring frequently to prevent sticking. Whisk in the poultry stock and let simmer until the liquid thickens and the duck is tender, about 2 hours. (If using leg quarters, let cook for 3 hours.) Finish with the basil and salt and pepper to taste. Serve over rice or grits.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Foodie Call, New Orleans, LA