Shrimp and Duck Gumbo

• 4 tablespoons bacon fat (from about 1/2 pound bacon)
• 4 tablespoons flour
• 3 large onions, minced
• 1 medium-size green pepper, cored, seeded and chopped
• 1 medium-size red pepper, cored, seeded and chopped
• 2 ribs celery, chopped
• 4 cloves garlic, minced
• 1 chili pepper, minced
• 4 scallions, minced
• 1/2 cup minced flat-leaf parsley
• 1 1/2 pounds okra, fresh or frozen, chopped in 1/2-inch lengths
• 2 cups stewed tomatoes, with their juice
• 2 bay leaves
• 1 teaspoon thyme
• 2 tablespoons Worcestershire sauce
• 1 teaspoon freshly ground black pepper
• 3 tablespoons salt
• 8 cups chicken broth
• 2 pounds shrimp
• 2 tablespoons vegetable oil
• 1 duck, 4 to 5 pounds, cut into 14 pieces
• 1 pound spicy sausage, like Cajun, sliced
• 1 cup flour
• 3 cups cooked rice

1. In a large, heavy pot over low heat, warm the bacon fat.
2. Add the flour and whisk until smooth.
3. Continue cooking over low heat, whisking frequently until the roux is nut-brown, 10 to 15 minutes.
4. Immediately stir in the onions, green and red peppers, celery, garlic, chili pepper, scallions and parsley and cook until the onions are transparent, about 10 minutes.
5. Add the okra, stir and cook for 15 minutes.
6. Add the tomatoes, bay leaves, thyme, Worcestershire sauce, black pepper, salt and chicken broth.
7. Simmer over medium heat.
8. Shell and devein the shrimp.
9. Place the shells in a pot and cover with 2 pints of cold water.
10. Place over medium heat and simmer, uncovered for 30 minutes.
11. Drain, discard the shells and reserve the broth.
12. Warm the vegetable oil in a large skillet over medium heat.
13. Dust the duck pieces with the flour and brown evenly on all sides.
14. Remove the duck from the skillet and drain the oil.
15. Add the shrimp broth to the skillet, scrape well and simmer for two minutes.
16. Add the duck, sausage and shrimp broth to the gumbo and simmer for two and a half hours.
17. Add the shrimp and simmer for an additional 30 minutes.
18. Adjust seasoning with additional salt and black pepper and serve with a spoonful of rice in the center of the gumbo.

bacon, flour, onions, green pepper, red pepper, celery, garlic, chili pepper, scallions, flatleaf parsley, okra, tomatoes, bay leaves, thyme, worcestershire sauce, freshly ground black pepper, salt, chicken broth, shrimp, vegetable oil, duck, sausage, flour, rice

Taken from cooking.nytimes.com/recipes/5618 (may not work)