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1
Preheat oven to 350 degrees.
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2
Season duck with salt, black pepper and cayenne to taste.
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3
Place in a deep roasting pan, and roast until the meat releases most of the fat, about an hour.
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4
Reserve the duck meat (cool, cover, and refrigerate) and allow the pan juices to settle.
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5
Carefully pour 1 1/2 cups clear duck fat from the pan into a large measuring cup.
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6
If there is less than a cup of duck fat, add enough vegetable oil to make 1 cup.
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7
Discard fat and juices remaining in pan.
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8
Duck meat and fat may be prepared a day ahead, and stored, covered, in the refrigerator.
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9
Prepare a roux: In a heavy 4-quart saucepan over medium-low heat, warm the duck fat.
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10
Slowly add flour, stirring constantly.
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11
After about 10 minutes, mixture will have the consistency of thick gravy.
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12
If it is too thick, add a small amount of vegetable oil.
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13
Continue to stir, adjusting heat (or removing pan from stove, if necessary) to prevent flour from burning.
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14
Continue to stir constantly as the mixture gradually darkens to the color of milk chocolate, about 30 minutes.
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15
Remove from flame, and let mixture settle for about 10 minutes.
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16
Pour off and discard oil that has separated from roux.
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17
Roux may be prepared a day ahead, and stored, covered, in the refrigerator.
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18
Place pan with roux over medium heat.
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19
Add onions, celery, 1 tablespoon garlic, and half the bell pepper.
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20
Cook about 15 minutes, stirring occasionally.
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21
Add okra.
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22
Cook, stirring, an additional 15 minutes.
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23
In a large stockpot, bring chicken or vegetable stock to a full boil.
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24
Pour about 4 cups of stock into roux mixture, and stir well.
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25
Pour all of roux mixture into stockpot.
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26
Bring to a boil, and add celery salt, cloves, allspice, bay leaves and Worcestershire.
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27
Boil uncovered for 15 minutes.
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28
Reduce heat to low, cover and simmer for 1 1/2 hours.
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29
Add duck to stockpot, and return to a simmer.
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30
Slice sausage into rounds.
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31
In a small skillet over medium heat, brown sausage until the fat is cooked out.
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32
Remove sausage from fat, and add to stockpot.
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33
Continue simmering for an additional 1 1/2 hours.
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34
Preheat oven to 350 degrees.
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35
Season chicken with salt, black pepper and cayenne.
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36
Place in a roasting pan, and bake until juices run clear when meat is pierced, about 40 minutes.
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37
Add chicken to stockpot.
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38
Simmer an additional 45 minutes.
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39
About 15 minutes before serving time, place a large skillet over medium heat.
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40
Add the olive oil, remaining garlic, remaining bell peppers and shrimp.
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41
Saute briefly, about 2 minutes.
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42
Add to stockpot.
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43
Add scallions and parsley, and adjust seasonings if necessary.
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44
To serve, ladle over bowls of rice.
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45
Sprinkle about 1/4 teaspoon file powder in each bowl, and stir.
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46
Serve immediately.
