How does this recipe look for a duck gumbo (pics will follow)

How does this look for a plan of attack? Anything missing...anything not enough or too much. Not sure about how much salt and pepper to use or any kind of heat like cayenne pepper. I plan to do the smoking, roasting, and making the stock Friday and gumbo Saturday. Thanks!

Smoke 4 mallards 225 for 2hrs with pecan

Debone and roast bones at 400 for 1hr

For the stock

Roasted bones
8qt water
2 lg onion quartered
4 stalkes celery quartered
3 fresh bay leaves
3 cloves garlic diced
1/2 tsp salt
1/2 tsp pepper

Simmer for 1.5hrs then chill and skim surface

For the gumbo

2 cups flour
1.5 cups oil
2 cups andouille sausage
2 cups onion
1 cup celery
1 cup green pepper
4 cloves minced garlic
2 carrots sliced thin
3 tbs chopped parsley
4 qts duck stock

Make roux then add veggies and cook for 10 min. Add stock and seasoning and boil for 15 min. Add meat and simmer for 1.5-2hrs.