Duck and Andouille Etouffee

from todays ny times, great recipe to use your home made duck confit

• Ready In: 1 hr 15 mins
• Serves: 8

Ingredients

• 1  cup  vegetable oil
• 1  cup all-purpose flour
• 1  cup  finely chopped celery
• 1  cup  finely chopped onion
• 1  garlic clove, minced
• 1⁄2 cup  finely chopped red bell pepper
• 1⁄2 cup  finely chopped green bell pepper
• 2  tablespoons  chopped fresh parsley
• 1⁄2 teaspoon fresh ground black pepper
• 2  teaspoons dried thyme
• 3  bay leaves
• 2  teaspoons salt
• 1⁄8 teaspoon cayenne pepper (to taste)
• 6  cups  rich  duck stock or 6  cups  chicken stock
• 1 1⁄2 tablespoons tomato paste
• 3  cups  cajun andouille sausages, cut into bite-size pieces
• 4  cups  coarsely chopped cooked duck

Directions

1. In a heavy-duty casserole over medium-high heat, heat oil and whisk in a sprinkling of flour. Continue to sprinkle in the flour until it is all used, whisking vigorously so that mixture is smooth and does not burn. Continue to whisk until mixture is a very dark brown color but is not burned; this may take 10 minutes or more.
2. Reduce heat to low and add celery, onion, garlic, red bell pepper, green bell pepper and parsley. Stir to mix well. Add black pepper, thyme, bay leaves, salt and cayenne pepper. Add stock a cup at a time, stirring well after each addition.
3. Add tomato paste and sausage, raise heat to medium high and simmer uncovered for 30 minutes, stirring occasionally. Add duck meat, and stir well. Simmer until heated through, about 10 minutes. Serve, if desired, over rice or cornbread.