Pacific Northwest Duck Oyster Gumbo

1 cup flour
1/2 cup cooking oil
2 green bell peppers, chopped
2 onions, chopped
2 celery stalks, chopped
3 garlic cloves, minced
8 cups duck stock
1 Tbsp. molasses
1 Tbsp. dried oregano
2 Tbsp. tomato paste
2 tsp. hot sauce
1 Tbsp. fresh thyme, chopped
1/2 tsp. red pepper flakes
1 1/4 tsp. salt
1/2 tsp. pepper
6 cups duck meat, chopped
1/2 cup fresh basil, chopped
12 ounces fresh select oysters, drained
hot cooked rice

Over medium heat, cook the flour and oil in a large Dutch oven, whisking constantly, cooking about 30 to 40 minutes or until this gravy (or roux) is the color of milk chocolate.

Carefully add the green bell pepper, onion, and celery, stir and continue cooking until vegetables soften slightly - 8 to 10 minutes.

Add in the garlic and cook 1 more minute.

Add the duck stock, molasses, oregano, tomato paste, hot sauce, thyme, red pepper, salt, and pepper, stir then bring to a boil and immediately reduce heat to low.

Cover slightly (tip lid) and simmer for 1 hour; stirring frequently.

Add the duck meat, stir and simmer for another 10 minutes.

Remove from heat and stir in the basil and oysters; remove from heat, cover and let stand for 10 minutes.

Serve over hot cooked rice.