Duck, green onion, & chicken sausage gumbo

Active: 1 hour 15 minutes; Total: 4 hours; Serves: 10 to 12

Canola	1 cup
Flour	1 cup
Onions, large, diced	3
Duck, cut into 12 pieces	6 pounds
Creole spices	2 tablespoons
Sausage, chicken, sweet Italian, sliced into ½-inch-thick rounds	2 pounds
Bell peppers, green, seeded, diced	2
Garlic, minced	2 cloves
Green onions, chopped	8
Chicken stock	2 quarts
Bay leaves	2
Sausage, andouille, chopped	1 pound
Worcestershire	1 tablespoon
Salt
Pepper, freshly ground
Tabasco
Rice, cooked	6 cups

1. Make the roux by heating the oil in a large cast-iron pot over high heat. 
2. Whisk the flour into the hot oil. 
3. Reduce the heat to moderate, and continue whisking until the roux takes on a nice brown color, about 15 minutes. 
4. Add the onions, stirring them into the roux with a wooden spoon. 
5. Reduce the heat to medium-low, and continue stirring until the roux is a light brown color, about 10 minutes. 
6. Season the duck with Creole spices. 
7. Add the duck to the pot, increase the heat to moderate, and cook, turning the pieces to browned, about 10 minutes. 
8. Add the chicken sausage, and stir for a minute, and then add the bell peppers and garlic; continue cooking for about 3 minutes. 
9. Add the green onions, chicken stock, and bay leaves. 
10. Bring to a boil, stirring occasionally. 
11. Reduce the heat to medium-low, and simmer for 45 minutes. 
12. Stirring occasionally, and skim off the fat from the surface of the gumbo every so often. 
13. Add the andouille sausage, and then the Worcestershire. 
14. Season with salt, pepper, and Tabasco. 
15. Simmer for another 45 minutes, continuing to skim the fat from the surface. 
16. If possible, cool to room temperature, shred the duck meat, discarding the bones and any fat; refrigerate over night.
17. Serve in bowls over rice.

Recipe from My New Orleans The Cookbook by John Besh.