CAJUN DUCK AND OYSTER DRESSING

Prep time 
30 mins 

Cook time 
1 hour 15 mins 

Total time 
1 hour 45 mins 

A true Southwest Louisiana holiday (or camp) classic — tender duck and briny oysters baked with French bread, herbs, and Cajun spices. Rich, hearty, and bursting with flavor. 

Recipe by: George Graham 
Serves: 8 

Ingredients 

• 1 wild duck (breast meat and legs, cooked and shredded) 
• 1 pint fresh oysters (with liquor) 
• 1 large loaf French bread, torn into bite-size chunks 
• 1/2 stick (1/4 cup) unsalted butter 
• 1/2 cup diced onions 
• 1/2 cup diced celery 
• 1/2 cup diced green bell pepper 
• 2 cloves garlic, minced 
• 1 tablespoon Cajun seasoning 
• 1/2 teaspoon thyme 
• 1/2 teaspoon black pepper 
• 1/4 teaspoon cayenne pepper 
• 2 cups chicken or duck stock 
• 2 eggs, beaten 
• 2 tablespoons fresh parsley, chopped 
• 1/4 cup green onions, chopped 

Instructions 

1. Preheat oven to 350°F and grease a large baking dish. 
2. Make the base: In a large skillet, melt butter and sauté onion, celery, and bell pepper for 5–7 minutes until softened. Add garlic and cook another minute. 
3. Add duck: Stir in shredded duck meat, Cajun seasoning, thyme, black pepper, and cayenne. Cook for 5 minutes to let flavors develop. 
4. Add bread and oysters: Place torn French bread in a large mixing bowl. Add the duck mixture and pour in oysters with their liquor. Gradually add stock until the bread is moist but not soupy. 
5. Bind and season: Stir in eggs, parsley, and green onions. Taste and adjust seasoning. 
6. Bake: Pour dressing mixture into the prepared dish. Bake uncovered for 50–60 minutes until golden brown and set in the center. 
7. Serve: Let cool 10 minutes before scooping. Serve alongside wild game, turkey, or fried fish. 

Notes 

• The oyster liquor adds depth — don’t skip it! 
• For a crispier top, broil the last 3–4 minutes. 
• Works great as a standalone main dish with a drizzle of hot sauce.