Season the duck pieces with salt and pepper.
Heat a large, cast iron or enameled cast iron Dutch oven over medium-high heat. When hot, add the duck, skin side down, and sear until golden brown on all sides, 8 to 10 minutes. Remove from the pan and set aside.
Add the tasso and andouille to the fat in the pot and cook, stirring, until browned, about 2 minutes. Add the onions, bell peppers, celery , teaspoon of salt, cayenne, 1 tablespoon Essence, and 1/2 teaspoon of black pepper and cook, stirring often, until the vegetables are softened, about 8 to 10 minutes. Add the tomatoes, garlic, and bay leaves and cook, stirring, until the tomatoes give off some of their juices, about 2 minutes.
Add the thyme, stock, and browned duck pieces. Bring to a boil. Reduce the heat to medium-low, cover, and simmer , stirring occasionally, until the duck is very tender, about 1 hour.
Remove duck pieces from the pan and cool slightly. Skim the fat from the top of the liquid and discard. When the duck is cool enough to handle, remove the meat from the skin and bones and tear the meat into bite size pieces. Discard skin and bones.
Increase the heat to high and return the duck meat to the liquid. When the liquid comes to a boil, add the rice and the green onions. Stir well and continue cooking until liquid returns to a boil. Reduce the heat to medium-low, cover and cook until the rice is cooked and has absorbed all the liquid, usually 20 minutes.
Season the shrimp with the remaining 1 tablespoon of Essence. Uncover the Dutch oven and, working quickly, add the shrimp to the pan and toss briefly and gently to combine. Cover the pot, remove from the heat, and let sit, undisturbed, for 5 to 10 minutes, until the shrimp are opaque and pink.
Add the minced parsley to the jambalaya and stir gently. Remove and discard the bay leaves. Adjust the salt, pepper, and cayenne, to taste. Serve directly from the pot.
Combine all ingredients thoroughly.
Yield: 2/3 cup