This is one of my favorite gumbos. There is a fair amount of work, so I make it in large quantities for a party. I serve the rice on the side for them that wants it. I am not one of them.
Each duck needs to be cut into fourteen pieces so that they are not unwieldy in the stew and will cook quickly. If the butcher will not do it, use a cleaver to cut through the bones, or a heavy knife and a hammer. With scissors, cut away any flapping pieces of skin and fat that are not covering the