Emeril's Essence:

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe courtesy New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.

• 1 (4 to 5 pound) duck, boned and cut into 2-inch pieces
• Creole spice
• 6 ounces lard (that's what they have at duck camps)
• 1 cup flour
• 12 cups rough-chopped onions
• 1 cup rough-chopped celery
• 1 cup rough-chopped green bell pepper
• 2 quarts stock or water
• 3 bay leaves
• 2 tablespoons chopped garlic
• Hot pepper sauce
• Worcestershire sauce
• Essence, recipe follows
• Steamed rice, for serving
• 1 cup rough-chopped green onions, for garnish