To prepare the gumbo: Prick duck skin all over with tip of a knife. In a heavy skillet brown kielbasa and duck in batches over moderately high heat, transferring as browned to paper towels to drain. Combine kielbasa and duck with broth and water in a 6-gallon kettle and bring to a simmer. Pour off all but 1/4 cup fat from skillet. Add flour and cook roux over moderately low heat, stirring constantly, until a shade darker than peanut butter, about 30 minutes. Add onions, celery, and bell peppers and cook, stirring occasionally, until vegetables are crisp-tender. Add vegetable mixture to kettle and stir until roux is dissolved. Simmer gumbo, uncovered, 2 hours and let cool completely. Bone duck, discarding skin and bones. Chill gumbo overnight. Gumbo may be made 2 days in advance and kept covered and chilled. Discard fat on surface and reheat gumbo with cayenne, scallions, and salt to taste over moderate heat. To prepare the rice: To a kettle of boiling salted water add brown rice, stirring, and boil 15 minutes. Drain rice in a large colander and rinse. Put colander over a kettle of boiling water and steam brown rice, covered with a kitchen towel and a lid, until fluffy and dry, about 25 minutes. Cook white rice in same manner, boiling 10 minutes and steaming 15 minutes. In a bowl toss brown and white rice together. Rice may be made 3 days in advance and kept chilled in resealable plastic bags. Steam rice to reheat. Serve gumbo over rice. Makes about 20 cups, serving 12. Gourmet January 1994
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|Serving Size: 1 Serving (5055g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 195 (7%)|
|Amt Per Serving||% DV|
|Total Fat 21.7g||29 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 0mg||0 %|
|Sodium 22867.8mg||789 %|
|Potassium 2828.3mg||74 %|
|Total Carbohydrate 566.4g||167 %|
|Dietary Fiber 17.2g||69 %|
|Sugars, other 549.2g|
|Protein 84.1g||120 %|
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Calories per serving: 2834
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