Prepare the Roux first:
Preheat oven to 400 degrees.
In a 12-inch cast iron skillet or heavy aluminum sauté pan, heat peanut oil on medium-high heat for 10 minutes.
Then, slowly whisk in flour until completely incorporated.
Cook for 15 minutes stirring constantly until roux begins to brown slightly.
Place in preheated oven and cook for 1 hour, stirring every 15 minutes.
Allow roux to cool before using in gumbo. Can be stored in an airtight container in the freezer until ready to use.
Directions for the duckling:
First, season duckling with 3 teaspoons of Chachere’s Original Creole Seasoning, Worcestershire sauce, 1 teaspoon Tabasco.
Next, place duckling on baking pan and roast in 400-degree oven for 45 minutes.
Remove duckling from pan and discard fat.
Add water to pan, scrape and de-glaze pan and add to 6-quart stockpot.
Add roasted duckling to pot.
Add to stockpot; roux, chicken broth, ½ cup onion, ¼ cupcelery and ¼ cup bell pepper, garlic, remaining Cajun seasoning and remaining hot sauce, bay leaves, sausage.
Bring to boil, lower fire, cover pot and simmer for 30 minutes.
Remove sausage from pot and allow sausage to cool, cut into ½ inch slices, set aside.
Add remaining onion, celery and bell pepper.
Cover and simmer for an additional 30 minutes.
Stir in sliced sausage, add salt and pepper to taste, continue to simmer uncovered for 15 minutes, Add mirliton, cover and simmer for additional 15 minutes.
Stir in green onions and parsley. Serve each portion with ½ cup cooked rice.