Directions

1. In a large pot, brown duck pieces in some oil, remove and set aside.
2. In the same pot, prepare roux by slowly whisking flour into vegetable oil over medium heat until dark brown, stirring constantly to avoid burning.
3. Add onion, celery, bell pepper, and garlic to roux and cook until softened.
4. Return duck to pot, add smoked sausage, chicken broth, bay leaves, thyme, cayenne, salt, and pepper.
5. Bring to a boil, reduce heat, and simmer covered for 1 hour or until duck is tender.
6. Add okra and cook 15-20 minutes more until gumbo thickens.