Heat duck fat or oil in a medium stainless steel saucepan. Dust the chicken with a light sprinkling of the combined cayenne pepper and smoked paprika, then sear in batches in the hot fat or oil until browned. Remove from the pan and set aside. Add the flour to the pan and stir well, scraping up any caramelised juices. Continue to cook for about 5 minutes over a medium heat, stirring well, until a dark blond colour. Remove from the heat, stir in the Simon Gault Home Cuisine Chicken Stock and Tabasco, then return to the heat and continue stirring until the sauce thickens.