Directions:
- Cook oil and flour in a large Dutch oven over medium-low heat, whisking constantly, until roux is chocolate colored (about 35 to 40 minutes).
- Stir in celery, onion, and bell pepper; cook 7 minutes, stirring often. Add garlic; cook 2 minutes. Gradually stir in Duck Stock and next 8 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 1 hour, stirring occasionally.
- Add duck meat; simmer 15 minutes. Remove from heat; stir in oysters and fresh basil. Let stand 5 minutes. Serve over hot rice. Sprinkle with green onions.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 294.86 Kcal (1235 kJ) | ||
| Calories from fat | 182.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.31g | 31% | |
|---|---|---|---|
| Cholesterol | 72.42mg | 24% | |
| Sodium | 259.25mg | 11% | |
| Potassium | 341.99mg | 7% | |
| Total Carbs | 10.03g | 3% | |
| Sugars | 2.57g | 10% | |
| Dietary Fiber | 1.1g | 4% | |
| Protein | 16.68g | 33% | |
| Vitamin C | 22.1mg | 37% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 10.3mg | 57% | |
| Calcium | 23.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 193.13 Kcal (809 kJ) | ||
| Calories from fat | 119.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.31g | 31% | |
|---|---|---|---|
| Cholesterol | 47.43mg | 24% | |
| Sodium | 169.81mg | 11% | |
| Potassium | 224mg | 7% | |
| Total Carbs | 6.57g | 3% | |
| Sugars | 1.68g | 10% | |
| Dietary Fiber | 0.72g | 4% | |
| Protein | 10.92g | 33% | |
| Vitamin C | 14.5mg | 37% | |
| Vitamin A | 0.2mg | 12% | |
| Iron | 6.7mg | 57% | |
| Calcium | 15.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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