Duck And Sausage Gumbo

Ingredients

Two roasted 5-pound domestic ducks, duck fat from the roasting pan reserved, meat removed and reserved, skin and bones discarded [3]
3/4 cup reserved duck fat or vegetable oil
1 3/4 cups flour
4 cups chopped onions
2 cups chopped bell peppers
2 cups chopped celery
1 tablespoon minced garlic
Salt and cayenne
2 bay leaves
1 1/2 pounds smoked sausage, cut crosswise into 1/4-inch slices
9 to 10 cups chicken broth, as needed
1 bunch of thyme tied with twine
1 cup chopped green onions
3 cups cooked white rice, for serving

Heat the duck fat (do not allow it to get so hot that it begins to smoke) in a large, heavy pot over medium heat. Stir in the flour and cook, stirring slowly and constantly, to make a roux the color of chocolate, 10 to 15 minutes. Add the vegetables, garlic and seasoning. Cook, stirring, until the vegetables are very soft, 8 to 10 minutes. Add the bay leaves and smoked sausage. Slowly stir in 9 cups of the broth, add the thyme, and bring to a boil. Add the roasted duck, reduce the heat to medium-low, and cook, stirring occasionally, 1 1/2 to 2 hours. Thin the gumbo with addtional broth if desired. Stir in the green onions and serve the gumbo in bowls with rice.