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1
Prick duck skin all over with tip of a knife.
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2
In a heavy skillet brown kielbasa and duck in batches over moderately high heat, transferring as browned to paper towels to drain.
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3
Combine kielbasa and duck with broth and water in a 6-gallon kettle and bring to a simmer.
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4
Pour off all but 1/4 cup fat from skillet.
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5
Add flour and cook roux over moderately low heat, stirring constantly, until a shade darker than peanut butter, about 30 minutes.
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6
Add onions, celery, and bell peppers and cook, stirring occasionally, until vegetables are crisp-tender.
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7
Add vegetable mixture to kettle and stir until roux is dissolved.
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8
Simmer gumbo, uncovered, 2 hours and let cool completely.
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9
Bone duck, discarding skin and bones.
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10
Chill gumbo overnight.
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11
Gumbo may be made 2 days in advance and kept covered and chilled.
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12
Discard fat on surface and reheat gumbo with cayenne, scallions, and salt to taste over moderate heat.
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13
To a kettle of boiling salted water add brown rice, stirring, and boil 15 minutes.
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14
Drain rice in a large colander and rinse.
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15
Put colander over a kettle of boiling water and steam brown rice, covered with a kitchen towel and a lid, until fluffy and dry, about 25 minutes.
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16
Cook white rice in same manner, boiling 10 minutes and steaming 15 minutes.
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17
In a bowl toss brown and white rice together.
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18
Rice may be made 3 days in advance and kept chilled in resealable plastic bags.
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19
Steam rice to reheat.
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20
Serve gumbo over rice.
