Duck and Andouille Gumbo – Garden & Gun

Ingredients

• 4 duck legs
• 1 tablespoon kosher salt, plus more as needed
• 1½ teaspoons freshly cracked black pepper, plus more as needed
• 1 cup all-purpose flour
• 2⁄3 cup peanut oil
• 1 cup small-diced onion
• ½ cup small-diced celery
• ¾ cup small-diced poblano peppers
• 1 tablespoon minced garlic
• 2 quarts chicken stock
• 1 bunch mustard greens or other hearty greens, trimmed and cut into ribbons (about 4 cups)
• 4 cups okra, cut into ½-inch rounds
• 1 pound andouille sausage, cut into ½-inch rounds
• 2 tablespoons Worcestershire sauce
• 1 tablespoon hot pepper vinegar, such as brine from pickled jalapeños or other pickled peppers
• 1 tablespoon coarsely chopped thyme leaves
• 1 cup coarsely chopped flat-leaf parsley leaves
• 1 cup thinly sliced green onion, white and green parts