Duck Gumbo

• 1/4 teaspoon cayenne
• 3/4 teaspoon ground black pepper
• 2 1/2 teaspoons paprika
• 1 teaspoon kosher salt
• 1 5-pound duck
• 1 medium Spanish onion, in 1/2-inch dice
• 1 carrot, in 1/2-inch dice
• 3 celery stalks, in 1/2-inch dice
• 1/2 cup flour
• 1/2 cup canola oil
• 2 quarts chicken broth
• 1 large red bell pepper, in 1/4-inch dice
• 1 large green bell pepper, in medium dice
• 3 cloves garlic, minced
• 1 small carrot, chopped fine
• 1 bunch chopped scallions
• 1 tablespoon chopped parsley
• Juice of 1/2 lemon
• 1/4 teaspoon ground allspice
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 3 bay leaves
• 4 tablespoons tomato paste
• 3 cups okra, sliced

1. Preheat oven to 400 degrees.
2. Combine cayenne, 1/2 teaspoon pepper, 1/2 teaspoon paprika and salt, and sprinkle liberally over duck.
3. Arrange dice of onion, carrot and 1 stalk celery in a roasting pan.
4. Place duck on a rack in pan.
5. Roast 1 1/2 hours.
6. Whisk flour and oil together in a heavy- bottomed pot, and simmer over low to moderate heat, whisking constantly, until mixture turns chocolate brown, about 45 minutes.
7. Set aside.
8. Remove duck meat from bones, and reserve.
9. Place carcass and bones in a 6-quart stockpot.
10. Pour off all but 2 tablespoons fat from roasting pan.
11. Add broth and 1 quart water to pot, and simmer 1 hour.
12. Heat 1 tablespoon duck fat in a large skillet over medium heat.
13. Add peppers, remaining celery, garlic, carrot, scallions, parsley, lemon juice, remaining paprika, allspice, remaining pepper, oregano, thyme and bay leaves.
14. Saute until soft, about 8 minutes.
15. Stir in tomato paste.
16. Strain stock into a large pot, and add water to make 12 cups liquid.
17. Bring to a boil, and vigorously whisk in roux a spoonful at a time until liquid thickens.
18. Add vegetable mixture.
19. Simmer 30 minutes.
20. Wipe the large skillet, and heat remaining duck fat over low heat.
21. Fry okra gently for 15 to 20 minutes, turning often to avoid scorching.
22. Add to pot with duck meat, and simmer 20 minutes.
23. Serve over rice.

cayenne, ground black pepper, paprika, kosher salt, duck, spanish onion, carrot, celery stalks, flour, canola oil, chicken broth, red bell pepper, green bell pepper, garlic, carrot, scallions, parsley, lemon, ground allspice, oregano, thyme, bay leaves, tomato paste, okra

Taken from cooking.nytimes.com/recipes/7452 (may not work)