1/2 cup vegetable oil
2 pounds ground duck (or 4 leg quarters)
5 cloves garlic
2 stalks celery, small diced
2 poblano peppers, seeded and medium diced
1 onion, medium diced
1 1/2 tablespoons Creole seasoning
1 ripe tomato, medium diced
1 1/2 tablespoons tomato paste
1 tablespoon finely chopped fresh rosemary
1/2 cup all-purpose flour
4 cups poultry stock
2 tablespoons roughly chopped fresh basil
Salt and freshly ground pepper
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