Duck And Alligator Gumbo

Before you start anything, you must roast the duck very well seasoned with salt, pepper and granulated garlic at 325 degrees F for 2 1/2 hours. Let cool, then pull all the meat and separate the bones for your stock.

Then make dark roux. The darker the better, just be careful not to burn or get specks. Add onion, pepper, celery, garlic, bay leaves and tomato paste. Keep stirring roux with vegetables for 3 minutes on medium heat.

Add duck stock, creole seasonings, crab boil, simmer 3 to 4 hours or until desired consistency. Skimming constantly.

The last 1/2 hour, add the diced duck and alligator sausage. Finish with chopped parsley, chopped green onions, Worcestershire sauce, hot sauce, salt and pepper, all to taste.