• 1 cup canola oil
• 1 cup all-purpose flour
• 3 large onions, diced
• 1 large domestic duck or 3 average-sized wild caught, each cut into 12 pieces 
• 2 tablespoons Creole seasoning
• 2 pounds spicy chicken sausage links, sliced into 1⁄2-inch pieces
• 2 green bell peppers, seeded and diced
• 2 stalks celery, diced
• 2 cloves garlic, minced
• 7 green onions, chopped
• 4 quarts store-bought chicken stock*
• 2 bay leaves
• 1 pound andouille sausage, chopped 
• 1 tablespoon Worcestershire sauce
• salt and freshly ground black pepper
• Tabasco sauce 3 cups shucked oysters
• 1 cup oyster liquor
• 6 cups hot cooked white rice, for serving

John Besh's Duck and Oyster Dressing

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• 4 to 5 pound Duckling
• 2 Onions Chopped Medium
• 4 Rib Celery, Chopped
• 2 Bell Peppers, Chopped
• 2 tablespoons Garlic
• 2 cups Dark Roux
• 2  tablespoons Season Salt
• 1  tablespoons Tabasco
• 1 pound Andouille sausage
• 1  tablespoon White Pepper
• 1/4 cup Green Onions, Chopped
• 1/4 cup Parsley, Chopped

Smoked Duck and Andouille Gumbo

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• 6 duck breasts
• Salt and pepper to taste 
• 1 tbs olive oil

Pecan Sauce               

• 1/2 cup white corn syrup
• 1 cup light brown sugar
• 1/2 stick butter
• 1 cup pecans (pieces or halves) 
• Salt and pepper to taste

Pan Roasted Duck Breast with Pecan Sauce

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• 2 duck breasts
• 2 cups brussel sprouts, sliced
• 1 cup chicken or vegetable broth
• 1 sweet potato, peeled and diced
• 4 tablespoons truffled honey
• Garnish with pomegranate seeds and micro greens

Duck Breast with Sweet Potato

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