- 1 (5 pound) duck, dressed and skinned
- 2 stalks celery with leaves, cut into pieces
- 1 large carrot, cut into pieces
- 1 large onion, quartered
- 1 1/2 cups all-purpose flour
- 1 teaspoon ground red pepper
- 1 teaspoon paprika
- 3/4 teaspoon dry mustard
- 3/4 teaspoon ground white pepper
- 3/4 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 2 cups chopped green bell pepper
- 2 cups chopped onion
- 2 cups chopped celery
- 2 tablespoons minced garlic
- 4 cups chopped smoked sausage (about 1 1/4 pounds)
- 1 (16 ounce) package frozen sliced okra
- 1 bay leaf
- Hot cooked rice
- BRING duck in water to cover to a boil in a Dutch oven. Skim off foam. Add celery pieces, carrot, and quartered onion. Cover, reduce heat, and simmer 1 hour. Remove duck from broth, reserving 8 cups broth. Discard vegetables. Set meat and broth aside to cool. Remove meat from bones, and chop into bite-size pieces.
- COMBINE flour and next 6 ingredients. Heat oil in a Dutch oven or large cast-iron skillet. Add flour mixture, and cook over medium heat, stirring constantly, until roux is chocolate colored (about 30 to 45 minutes). Reduce heat to medium-low; add bell pepper, chopped onion, chopped celery, and garlic. Cook, stirring constantly, until vegetables are tender. Gradually stir in reserved broth. Add chopped duck meat, sausage, okra, and bay leaf.
- BRING to a boil; reduce heat, and simmer 50 minutes. Discard bay leaf. Serve with hot cooked rice and French bread.