- Smoke duck over Southern hardwoods. Once smoked, remove meat and reserve for gumbo, saving bones for stock (also save skin for duck crackling to add to a salad or cornbread). The smoking may be done 1 day in advance.
- Cover duck bone with water in a 2-gallon stockpot and simmer for two hours. Strain and reserve stock.
- Bring stock to a boil; add roux. Whisk until roux dissolves, about 15 minutes, and let simmer.
- Add onion, celery, bell pepper, garlic, seasoned salt, white pepper, and Tabasco. Let simmer 1 hour, until vegetables are almost wilted.
- While simmering, cut reserved duck meat and andouille into cubes. Set aside.
- Adjust seasoning if needed and add duck meat, andouille, green onion, and parsley. Simmer for 15 minutes.
- Serve hot over steamed Louisiana popcorn white rice like Pops does, or over rice of choice.