Soak duck in buttermilk for one hour or up to overnight. If you don’t have buttermilk handy, pour milk into a bowl and add 2 tablespoons lemon juice, then stir and let stand a few minutes.
Rinse duck. Heat oil to medium-high in a large Camp Chef Dutch oven or other heavy-bottomed pot. Add duck, season with salt and pepper. Cook until duck is browned and then set aside
Whisk the flour into the oil, and cook for 2 minutes, stirring constantly
Reduce heat to medium, then add onion, green pepper, shallots and garlic and cook for 5 to 10 minutes, until the onions are tender. Add the stock, bay leaves, Worcestershire sauce, thyme, cayenne, okra, tomato paste and tomatoes. Simmer for 20 minutes, stirring often
Add the duck and sausage, and simmer uncovered for about 40 minutes, until duck is tender and gumbo has slightly thickened. Stir in parsley just before serving. Serve over rice cooked with a ½ teaspoon of turmeric
