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1
Bring water to boil in 1 1/2-gallon pot while preparing other ingredients.
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2
Heat oil over medium heat in large skillet.
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3
Shake flour and seasonings in bag; add 10 to 12 pieces of duck and shake until lightly floured.
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4
Brown in preheated pan 5 minutes.
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5
Don't overcook.
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6
Remove duck from pan, drain on paper towel.
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7
Repeat until all meat is browned.
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8
Discard remaining flour.
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9
Saute vegetables in meat skillet until onions brown lightly.
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10
Add duck and stir-fry 10 minutes.
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11
Dissolve cubes in 8 cups boiling water.
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12
Add chicken rice soup, tomatoes and seasonings.
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13
Add sauted vegetables and duck.
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14
Cover and cook 45 minutes at low to medium heat.
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15
To make roux, heat oil to medium hot in skillet.
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16
Sprinkle 1/4 cup flour into oil and stir.
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17
Continue adding flour a little at a time until flour/oil mixture is dry (10-12 minutes) and light brown.
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18
Don't burn.
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19
Remove from heat.
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20
Cool 5 minutes.
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21
Add 2 cups hot duck soup and stir over heat until mixture thickens.
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22
Return roux to soup after soup cooks 45 minutes.
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23
Cover and cook 30 minutes, stirring occasionally.
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24
Remove from heat, set aside 20 minutes.
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25
Serve over short-grain rice.
