TO PREPARE:

1. Pick, by hand, as much meat as is possible off the bones of the smoked duck; reserve. Separate the white meat and dark meat.

2. Place the bones in a stockpot and fill with 5 quarts of cold water. Place on stove over medium-high heat and cover. Once the water starts to boil, remove lid and lower to medium heat; let simmer for 1 hour, while preparing the roux. 

3. Add vegetable oil to an 8- to 10-inch cast-iron skillet or a 4-quart cast-iron Dutch oven, over medium heat. Once the vegetable oil is fairly hot, whisk in the all-purpose flour. Using a wooden spoon, begin the incredible life-changing process of “stirring da roux.” Continue to stir on medium heat until the roux takes on the color of the Bayou after a heavy rain. Note: If you’re not sure what the Bayou looks like after a rain, it should look like the color of peanut butter.

4. Once the roux is ready, transfer it to a cast-iron pot or a 4- to 6-quart stockpot. Add onions and stir for 45 seconds. Then add bell peppers and celery, stirring for another 45 seconds to a minute. Add the garlic. 

5. Once the stock has simmered for 1 hour, strain through a fine mesh sieve. Add stock, one quart at a time, to the hot vegetable roux, constantly stirring. Only put a total of 2½ quarts of stock in at first.

6. Add bay leaves, green onion, parsley, and cayenne. Simmer over medium heat for at least 2 hours. Note: If the gumbo is too thick you can always add a little more of the duck stock.

7. Meanwhile in a separate sauté pan, brown the andouille sausage for about 6 to 8 minutes on medium-high heat. Add it directly to the simmering pot of gumbo. Then, add the reserved white and dark duck meat. Taste and adjust with salt as desired.

TO SERVE:

Ladle the gumbo into small serving bowls. Add about ½ cup of cooked rice on top. Garnish with a sprinkle of green onions.