Set a large heavy pot on the stove, add the duck chunks and sausage, and cook over medium heat using a wooden spoon to stir until lightly browned; scoop them to a bowl with the spoon and leave the fat in the pot.

Add the vegetable oil and flour to the same pot and stir non‑stop with the wooden spoon over medium heat until the roux turns a chocolate brown color, watching it closely so it does not burn.

Drop the onion, celery, and green bell pepper into the pot and stir with the wooden spoon for a couple minutes until they soften and smell sweet.

Stir in the garlic, paprika, thyme, oregano, black pepper, and kosher salt with the wooden spoon just until fragrant, then pour in the chicken stock using a measuring cup, stirring to smooth out any lumps.

Return the browned duck and sausage, plus any juices from the bowl, back into the pot with the wooden spoon, toss in the bay leaf, and bring the pot to a gentle simmer.

Let the gumbo simmer on low heat for about 45 minutes, stirring now and then with the wooden spoon until the duck is tender and the broth looks thick and glossy.

Stir in the sliced okra and cook another 10 minutes with the wooden spoon so it softens and lightly thickens the gumbo.

Add the shrimp and cook just a few minutes, stirring with the wooden spoon, until the shrimp turn pink and opaque, then turn off the heat and stir in the green onions and parsley.

Taste the gumbo with a spoon and adjust the salt if needed, then use a ladle to serve the gumbo over bowls of hot cooked rice.