2) Season the duck well with salt and pepper. Add the duck pieces to the pot, increase the heat to medium, and brown, turning the pieces, for about 10 minutes. Add the smoked sausage and stir for 1 minute or two; add the bell pepper, celery, and garlic. Cook, stirring, about 3 minutes more. Add the green onions, chicken stock, and bay leaves. Bring the gumbo to a boil, stirring occasionally. Reduce the heat to medium low and simmer for 45 minutes. Stir occasionally and skim off the fat from the surface of the gumbo (moving the pot half off the burner helps collect the impurities).