Wild Duck Gumbo

Ingredients

• Large heavy-bottomed stock pot
• 1 whole wild duck, broken down and skin removed (reserve the skin)
• 28 oz. (two packs) of andouille sausage, sliced
• Canola oil (if needed to supplement duck fat)
• 3 lbs. yellow onions, diced (about 3 large onions)
• 3 celery stalks, diced
• 1 large green bell pepper, diced
• 7 garlic cloves, minced
• 4 bay leaves
• 1 1/2 cups all-purpose flour (for the roux)
• 4 liters (16.5 cups) chicken stock
• 1/2 Tbsp. salt (preferably kosher or sea salt), plus more as needed
• 1–2 tsp. Cajun seasoning (I use Slap Ya Mama)
• 1 tsp. fresh ground black pepper
• 2 Tbsp. Louisiana Hot Sauce
• 1/2 cup green onion, chopped
• 1/2 cup parsley, chopped
• Cooked rice for serving