Sprinkle: 1 1/2 teaspoons salt and 1 teaspoon pepper over ducklings; set aside.
Combine melted butter and flour in a large stockpot; cook over medium heat, stirring constantly, 45 minutes or until roux is color of a copper penny. Add onion, green pepper, and minced garlic; continue cooking 15 minutes or until vegetables are tender.
Gradually add water, stirring until well blended. Add reserved duckling, sausage, and red pepper. Simmer, uncovered, 2 hours or until meat begins to fall off bones. Remove from heat; cool slightly. Cover; refrigerate overnight.
Lift off and discard solidified fat from surface. Remove duckling; remove meat from bones, discarding bones. Chop meat into bite-size pieces; return to gumbo.
Add remaining salt, onion, and parsley. Cook over low heat until thoroughly heated. Ladle over hot cooked rice in individual serving bowls.