Recipe Credit: Saveur – Sept. 11, 2014
Heat oil in an 8-qt saucepan over high heat and sprinkle in flour; make a dark roux.
Add blk pepper, granulated garlic and onion, paprika, mesquite seasoning, cayenne, onion and bell pepper; cook until golden, 10-12mins.
Add stock; boil.
Reduce heat to medium and add duck and sausage; cook, skimming occasionally, until sausage is cooked through and gumbo is thickened, about 1 hour.
Serve with rice and garnish with scallions.