Duck and Andouille Gumbo

Preheat the oven to 400°F.

Place the duck legs on a baking sheet and season on both sides with the salt and pepper. Roast, undisturbed, until the skin is golden brown and crispy, about 1 hour.

While the duck roasts, make a dark roux with the flour and oil.

Add the onion, celery, poblanos, and garlic directly to the pot with the hot roux. This will cause a volatile, steamy reaction. Stir the vegetables frequently to sweat (soften and release their aroma without browning) and blend into the roux, until visibly wilted and cooked through, 10 to 20 minutes. The roux will thicken and get slightly darker.

Add the stock to the pot, gradually while whisking out any lumps of roux. Simmer for 20 minutes, stirring with a flat-edged spoon to make sure nothing is sticking to the bottom.

Add the greens, okra, andouille, and the whole roasted duck legs to the pot. Stir in the Worcestershire, vinegar, thyme, and parsley. Simmer until the duck meat is falling off the bones, about 1 hour. Remove the legs from the pot and set aside until cool enough to handle. Pick all of the meat off the bones and stir it back into the pot. Discard the bones.

Add the green onion and season with salt and black pepper. Waiting to season until the andouille has cooked is important because the sausage releases a bit of its seasoning as it cooks.

Remove from the heat and let the gumbo rest for 20 minutes before serving. Or, ideally, cool to room temperature, refrigerate overnight, and gently reheat the next day to give the flavors more time to meld. Store leftover gumbo in an airtight container in the refrigerator for up to 5 days.