Smoked Duck and Andouille Gumbo

• 4 duck legs, or 1 whole duck
• Salt and pepper
• 1/2 cup vegetable oil or rendered duck fat, plus extra for cooking okra
• 1/2 cup flour
• 2 medium onions, chopped
• 2 bell peppers, chopped
• 3 celery stalks, chopped
• 1/2 pound andouille sausage, halved lengthwise and sliced
• 4-5 garlic cloves, minced
• 6 cups rich Chicken Stock (p. 206)
• 2 cups sliced okra, fresh or frozen
• 1/2 cup plus 2 tablespoons chopped scallions
• 1 teaspoon chopped fresh thyme
• 1 teaspoon file powder, optional
• 1 tablespoon Worcestershire sauce
• Bouquet Garni (p. 145)
• Hot sauce
• Cooked white rice, optional

1. Preheat the oven to 350F.
2. Place the duck in a roasting pan and season with salt and pepper.
3. Roast the legs for about 1 hour (the whole duck for about 2 hours), until tender.
4. If desired, save the rendered fat to make the roux.
5. Let the duck cool and pick the meat off the bones.
6. Heat the 1/2 cup oil (or duck fat) in a large, heavy-bottomed Dutch oven or cast-iron pot over medium-high heat until almost smoking.
7. Add the flour and whisk constantly until the roux turns a deep brown resembling the color of peanut butter (or even a little darker, for a richer flavor), 10-12 minutes.
8. Add the onions, peppers, and celery, reduce the heat to medium, and cook, stirring, for 5 minutes.
9. Stir in the sausage and cook 3 more minutes.
10. Then add the garlic and whisk in the stock, 1 cup at a time.
11. Bring to a boil, reduce the heat, and simmer for 15 minutes.
12. Heat 2 tablespoons vegetable oil in a small skillet over medium-high heat.
13. When the oil is hot but not smoking, sear the okra and add to the pot, along with 1/2 cup scallions.
14. Add the thyme, optional file powder, Worcestershire sauce, Bouquet Garni, hot sauce to taste, the reserved duck meat, and a little salt.
15. Simmer over low heat, stirring from time to time, for at least 1 hour.
16. Skim off any fat from the top.
17. Season with salt, pepper, and hot sauce and serve hot, with or without rice.
18. Garnish with the reserved scallions.

duck legs, salt, vegetable oil, flour, onions, bell peppers, celery stalks, sausage, garlic, chicken, okra, scallions, thyme, file powder, worcestershire sauce, bouquet garni, sauce, white rice

Taken from www.epicurious.com/recipes/food/views/smoked-duck-and-andouille-gumbo-383465 (may not work)