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1
Preheat the oven to 350F.
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2
Place the duck in a roasting pan and season with salt and pepper.
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3
Roast the legs for about 1 hour (the whole duck for about 2 hours), until tender.
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4
If desired, save the rendered fat to make the roux.
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5
Let the duck cool and pick the meat off the bones.
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6
Heat the 1/2 cup oil (or duck fat) in a large, heavy-bottomed Dutch oven or cast-iron pot over medium-high heat until almost smoking.
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7
Add the flour and whisk constantly until the roux turns a deep brown resembling the color of peanut butter (or even a little darker, for a richer flavor), 10-12 minutes.
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8
Add the onions, peppers, and celery, reduce the heat to medium, and cook, stirring, for 5 minutes.
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9
Stir in the sausage and cook 3 more minutes.
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10
Then add the garlic and whisk in the stock, 1 cup at a time.
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11
Bring to a boil, reduce the heat, and simmer for 15 minutes.
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12
Heat 2 tablespoons vegetable oil in a small skillet over medium-high heat.
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13
When the oil is hot but not smoking, sear the okra and add to the pot, along with 1/2 cup scallions.
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14
Add the thyme, optional file powder, Worcestershire sauce, Bouquet Garni, hot sauce to taste, the reserved duck meat, and a little salt.
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15
Simmer over low heat, stirring from time to time, for at least 1 hour.
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16
Skim off any fat from the top.
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17
Season with salt, pepper, and hot sauce and serve hot, with or without rice.
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18
Garnish with the reserved scallions.
