Duck-and-Sausage Gumbo

Ingredients

• 1  bay leaf 
• 1 large carrots cut into pieces
• 2 cups celery chopped
• 2 stalks celery with leaves, cut into pieces
• 7 servings rice hot cooked
• 0.8 teaspoon mustard dry
• 5 pound duck 
• 1.5 cups flour all-purpose
• 2 tablespoons garlic minced
• 2 cups bell pepper green chopped
• 0.8 teaspoon ground pepper black
• 0.8 teaspoon ground pepper white
• 1 teaspoon ground pepper red
• 16 ounce okra frozen sliced
• 2 cups onion chopped
• 1 teaspoon paprika 
• 0.5 teaspoon salt 
• 1.3 pounds sausage smoked chopped
• 1 cup vegetable oil 

Equipment

• frying pan
• dutch oven

Directions

1. BRING duck in water to cover to a boil in a Dutch oven. Skim off foam.
2. Add celery pieces, carrot, and quartered onion. Cover, reduce heat, and simmer 1 hour.
3. Remove duck from broth, reserving 8 cups broth. Discard vegetables. Set meat and broth aside to cool.
4. Remove meat from bones, and chop into bite-size pieces.
5. COMBINE flour and next 6 ingredients.
6. Heat oil in a Dutch oven or large cast-iron skillet.
7. 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.
8. Add chopped duck meat, sausage, okra, and bay leaf.
9. BRING to a boil; reduce heat, and simmer 50 minutes. Discard bay leaf.
10. Serve with hot cooked rice and French bread.