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1
To a large stockpot, add the ducks, onions, bell peppers, garlic, bouillon, salt, pepper, bay leaves, and enough water to cover the ducks.
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2
Bring to a boil and cook the ducks for about 1 hour, until tender.
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3
Remove ducks and pull the breast meat from the bones and chop them into small pieces - use only the breast meat and discard the rest of the bird or save for another use.
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4
Strain the broth and save.
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5
Set aside the chopped duck breast and broth to use later.
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6
Roux:
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7
In a large, deep, black skillet or kettle, fry the bacon.
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8
Remove the bacon with a slotted spoon, leaving the grease in the pan.
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9
To the hot bacon grease, slowly add the flour, if the mixture is of a paste consistency, add more bacon grease or oil until it's loose and easy to stir.
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10
Stirring constantly, flour-grease mixture should cook on medium heat until a dark caramel color is obtained.
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11
Add the salt and pepper and stir.
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12
As soon as the salt and pepper are stirred into the roux, add the remaining ingredients to make the gumbo.
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13
To the hot roux, add broth, then the onions, peppers and tomatoes.
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14
Add the seasonings.
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15
Then add sausage, duck, bacon pieces and okra.
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16
Next add the shrimp, cook until shrimp is pink.
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17
Finally, add the gumbo file and stir.
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18
Let gumbo simmer for about 1 hour.
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19
The longer it simmers, the better it gets.
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20
Serve over white rice with hot French bread
