I cooked the two separately. I think I can mix the two stocks and be fine. The thing I learned, for those who have not tried, which I may be the only one, is that I have been missing out on this duck stock by breasting my birds and buying stock at the store for my gumbo. I had been mixing half chicken/half beef broth for my base. While I like that, I think this duck stock is going to be better.
The turkey stock, from the legs tastes good too. The thing with the turkey legs, as I was told after I got started, was that there are many bones in the leg, and to not overcook them, or I'd have a mess. There was some meat on the drumstick, it was a pain, boney, and tough. Turkeys have some tough and stringy drumsticks. The thigh though, awesome. A lot more tender, and way more meat.
Gumbo getting started today, will sit overnite, served for Sunday dinner.