Duck gumbo with okra

1. Finely chop the onion, celery, bell pepper and garlic.

2. Remove excess fat and skin from the duck, save. Cut the duck into pieces and season with salt and pepper. Coarsely chop the duck skin and fat, place in a roaster, pour in 2/3 cup cold water, bring to a boil and cook, stirring, until the liquid has evaporated and the skin is golden brown and crispy. Take it out with a slotted spoon and slice thinly. Strain the fat.

3. For the dressing, return about 1/2 cup fat to the roaster and reheat. Put the duck in hot fat, fry on all sides until golden brown and remove to a plate. Fry the sausage cut into 1 cm pieces and transfer to the duck.

4. Add flour to the chicken and fry over low heat, stirring constantly, until dark brown (do not burn!). Once the mixture has acquired the desired color, add the onion and stir. Cook 5 min. When the mixture is almost black, add the bell peppers, garlic and celery. Fry for 5 more minutes.

5. Gradually add the broth, stirring so that no lumps form. Place the duck and sausages in the roaster. Add all spices, tomatoes along with juice, Worcestershire sauce and Tabasco to taste. Simmer, covered, until duck is soft, about 1 hour.

6. In the remaining duck fat, fry the okra until golden brown. When the duck is cooked, carefully remove the pieces from the ducklings, remove the meat from the bones and return to the gumbo along with the okra. Reheat and serve in bowls with a large spoonful of boiled rice in the center, sprinkled with green onions and crispy duck skin.