Cook half the andouille sausage and until browned, about two to three minutes. Flip and brown on the other side. Repeat with the other half of the sausage.
Add the duck breasts skin side down. Cook until the fat renders, about 15-20 minutes. Remove the duck breasts and repeat with the legs and reserved extra skin pieces.
Whisk flour into the duck fat to make the roux. Keep whisking until the roux turns from a creamy white to a dark brown.
Once the roux is ready, stir in the celery, green pepper and onion and cook for about five minutes. Stir the vegetables often. Add garlic and cook for about 30 seconds.
Slowly stir in the chicken stock. Add in the 2 tablespoons Cajun seasoning, bay leaves, Worcestershire sauce, hot sauce, sausage and duck. Bring to a boil and then cover and simmer.
Remove the duck. Using two forks, shred the meat off the bones. Add the shredded meat back to the pot and stir in the filé powder and parsley.
Serve over rice with a side of your favorite hot sauce and enjoy every delicious spoonful. This is total Cajun comfort food.