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1
Preheat oven to 400 degrees.
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2
Combine cayenne, 1/2 teaspoon pepper, 1/2 teaspoon paprika and salt, and sprinkle liberally over duck.
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3
Arrange dice of onion, carrot and 1 stalk celery in a roasting pan.
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4
Place duck on a rack in pan.
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5
Roast 1 1/2 hours.
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6
Whisk flour and oil together in a heavy- bottomed pot, and simmer over low to moderate heat, whisking constantly, until mixture turns chocolate brown, about 45 minutes.
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7
Set aside.
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8
Remove duck meat from bones, and reserve.
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9
Place carcass and bones in a 6-quart stockpot.
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10
Pour off all but 2 tablespoons fat from roasting pan.
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11
Add broth and 1 quart water to pot, and simmer 1 hour.
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12
Heat 1 tablespoon duck fat in a large skillet over medium heat.
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13
Add peppers, remaining celery, garlic, carrot, scallions, parsley, lemon juice, remaining paprika, allspice, remaining pepper, oregano, thyme and bay leaves.
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14
Saute until soft, about 8 minutes.
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15
Stir in tomato paste.
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16
Strain stock into a large pot, and add water to make 12 cups liquid.
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17
Bring to a boil, and vigorously whisk in roux a spoonful at a time until liquid thickens.
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18
Add vegetable mixture.
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19
Simmer 30 minutes.
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20
Wipe the large skillet, and heat remaining duck fat over low heat.
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21
Fry okra gently for 15 to 20 minutes, turning often to avoid scorching.
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22
Add to pot with duck meat, and simmer 20 minutes.
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23
Serve over rice.
