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1
Combine the oil and flour in a large cast-iron or enameled cast-iron Dutch oven, over medium heat.
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2
Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate.
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3
In a hot saute pan, add the duck breast, fat side down, render for about 4 to 5 minutes, or until the fat is crispy.
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4
Turn the breast over and continue to cook for 3 to 4 minutes.
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5
Remove the duck from the pan and cool.
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6
Slice the breast into 1/4-inch slices.
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7
Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted.
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8
Add the mushrooms and continue to saute for 2 minutes.
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9
Add the sausage, salt, cayenne, and bay leaves.
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10
Continue to stir for 3 to 4 minutes.. Stir the stock into the roux mixture until well combined.
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11
Bring to a boil, then reduce heat to medium-low.
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12
Cook, uncovered, stirring occasionally, for 2 1/2 hours.
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13
Skim off any fat that rises to the surface.
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14
Stir in the sliced duck, crawfish and Rustic Rub.
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15
Continue to simmer for 30 minutes.
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16
Remove from the heat.
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17
Stir in the parsley, green onions, and file powder.
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18
Remove the bay leaves and serve in deep bowls.
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19
Combine all ingredients and store in an air-tight container.
