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1
Preheat oven to 400.
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2
Season duck all over with cajun seasoning,Worcestershire and 1 teaspoon Tabasco.
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3
Place duck on a rack and put the rack on a large baking pan.
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4
This will let the fat run onto the baking pan and keeps the greese off the duck.
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5
Roast for 45 minutes.
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6
Remove the duck and drain the fat from the baking pan.
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7
Place pan on low heat atop stove and pour 1/2 cup water stirring and scraping up the browned bits with a wooden spoon.
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8
When the bottom is clean pour water into a large stock pot.
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9
Add the roasted duck to pot.
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10
In a skillet prepare roux: Over medium heat combine peanut oil and flour stirring all the time until it turns a dark caramel color, about 20 minutes.
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11
Add roux ,chicken broth,half the onion,half the celery,half the bell pepper,garlic,bat leaves,smoked sausage,remaining tabasco and the duck pieces.
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12
Bring to a boil, cover and lower the heat.
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13
Simmer for 30 minutes.
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14
Remove sausage ,allow to cool and cut into slices and set aside.
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15
Add remaining onion,celery and bell pepper for another 30 minutes.
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16
Add the sliced sausage back into the pot, season with salt and pepper, simmer uncovered for 15 minutes.
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17
Stir in scallions and parsley.
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18
Serve over rice.
