Heat a Dutch oven over medium-high heat. Season duck pieces with Creole spice and brown on all sides, in batches, if necessary. Remove duck pieces to a plate, reduce heat to medium, add lard and melt. Stir in flour and cook, whisking, until it becomes a nutty-brown roux, about 15 minutes. Add onions, celery, green pepper and cook, stirring often, until tender. Return duck pieces to pot along with stock, bay leaf and garlic. Bring to a boil, reduce heat to simmering, cover and cook two hours, occasionally skimming excess fat from top of gumbo.
When sauce is thickened and flavors are well-blended, adjust seasonings to taste with hot pepper sauce, Worcestershire sauce, Creole spice, salt and pepper. Serve with steamed rice and green onions.
Yield: 4 to 6 servings