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1
Combine broth and water in stockpot and bring to a boil.
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2
Reduce heat and let it simmer while preparing duck.
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3
Heat oil in heavy large pot.
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4
Add duck a few pieces at a time and brown well.
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5
Drain on paper towels while browning remaining pieces.
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6
Add duck to stockpot.
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7
Pour about 3/4 cup of the hot oil into heavy medium skillet.
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8
Make roux by blending in the flour, stirring until a smooth paste is formed.
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9
Cook ,stirring constantly,until roux is dark coffee-colored brown (this can take up to 30 minutes).
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10
Carefully stir in some of the hot stock to thin slightly.
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11
Add celery, onion,and bell pepper and stir constantly until very tender, about 5 minutes;add to stockpot.
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12
Add sausage to same skillet and brown well; drain off as much excess fat as possible and add sausage to stockpot.
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13
Keep gumbo at simmering point and add remaining ingredients except hot pepper sauce,green onion and rice and blend well.
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14
Cover partially and continue simmering until duck is very tender, about 2 1/2 hours.
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15
Remove from heat and add pepper sauce;blend well.
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16
Taste for seasoning, adding salt if needed.
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17
Let stand for 5 minutes.
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18
Skim off fat, then stir in green onion.
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19
Ladle gumbo over hot rice and pass additional hot pepper sauce, if desired.
