Lori apparently can't read --- notice that she gave you a seafood gumbo recipe, which is not a bad one although it has shortcomings --- maybe she just wanted the two points. Here, on the other hand, is the canonical, definitive, south Louisiana gumbo recipe --- just substitute "chicken" for "duck" and increase the quantity as desired, and leave out the sausage.
4 large ducks (cleaned and skinned)
3 onions (diced)
2 bell peppers (diced)
4 stalks celery (thinly sliced)
4 cloves garlic
4 bay leaves
½ cup scallions (thinly sliced)
½ cup parsley (chopped)
1 gallon water
1 can of beer
1 cup flour
1 cup cooking oil
2 pounds venison/pork sausage (sliced ½" thick)
2 pounds smoked pork or beef sausage
4 tablespoons dark cane syrup
4 tablespoons gumbo filé
cooked white rice
In a large pot, brown onions, bell peppers, celery, garlic and white bottoms of scallions in a small amount of oil. Add bay leaves, water, beer, ducks and sausage and cook over medium heat until birds are tender and meat starts to come off bones. Meanwhile, prepare roux by mixing oil and flour and mixing until silky. Brown in microwaveable glass bowl in two-minute intervals. Stir vigorously between heatings until silky and allow to cool silky. Cook until chocolate brown (this normally will take about 12 minutes of total cooking time, depending on power of microwave oven). When ducks are tender, remove whole birds and allow to cool. While birds are cooling, slowly spoon roux into pot, stirring continuously. Completely debone birds and cut meat into bite-size pieces, and return to pot. Add cane syrup and filé. Heat for 10 minutes and then add scallion tops and parsley. Adjust seasoning if necessary. Remove from heat and allow to sit for 30 minutes. Serve in bowls over cooked rice, accompanied by cold beer or wine, good crusty french bread and butter, and Tabasco sauce to taste. Don’t plan on going out afterwards because you will hurt yourself.
Chickens, geese or a turkey may be substituted for ducks. Any good beef, beef/pork or wild game sausage may be used, but at least half of it should be smoked. The roux may be made in the conventional manner, in a skillet, but in either event be careful not to let it burn.