Warm up this winter with a big bowl of NorthWoods Duck Gumbo
In a large Dutch oven or soup pot, brown ground duck and chorizo sausage in 1/4 cup vegetable oil. Remove browned duck and sausage and set aside. Discard all but 2/3 cup drippings. Add flour to drippings; cook and stir over medium heat until brown, about 12 to 14 minutes. Add duck/sausage mixture, onion, green pepper, celery, garlic, carrots and parsley flakes. Cook for 15 minutes, stirring occasionally. Add next 13 ingredients. Mix Well.
Bring to a boil, reduce heat; cover and simmer 60-75 minutes. Add more water if needed. Remove the bay leaves and serve with rice and cheese.