Step 1Rub the duck legs with the Bayou Magic. Roast at 275 degrees for 1 1/2 to 2 hours (slow cooking keeps the duck tender). Remove the meat from the bones; discard the skin and reserve the bones. Dice the meat coarsely and reserve.
Step 2Place the duck bones in a large stockpot and add 1 gallon (16 cups) water. Add the carrot, onion and bay leaf. Simmer for 30 minutes. Remove from heat and strain, discarding the solids.
Step 3Return the stock to the cleaned stockpot. Continue to simmer on low heat.
Step 4In a medium skillet, melt the butter and slowly whisk in the flour. Cook, stirring, over medium heat until the mixture is a dark caramel color, about 10 to 15 minutes, for a dark roux.
Step 5Add the diced celery, onion and bell peppers to the roux. Cook about 5 minutes, until the vegetables are tender. Add the garlic, thyme, basil, oregano, crushed red pepper, gumbo file, salt, pepper, sage, diced tomatoes and tomato paste. Cook for a few minutes, then add the mixture to the stockpot. Bring to a boil over medium heat, then reduce the heat to simmer; cook 30 minutes.
Step 6Meanwhile, cook the andouille in a large skillet in batches to brown the sausage and render the fat. Drain and discard the fat. Add the cooked sausage and duck pieces to the soup. Simmer for 10 minutes, add the okra and cook for 20 minutes more.
Step 7Taste and adjust the seasonings, salt and pepper. Skim the fat from the surface of the soup. Serve over rice with Red Rooster hot sauce.