Many of you have asked about how to prepare your ducks after your trip back home. Miss Tina likes to cook ducks here at the lodge several ways. Here is one of the gumbo recipes that you cannot go wrong with. Be sure to eat with caution because there may be a steel pellet or 2 in the duck. Well all except mine. I shoot mine in the head not to waste any meat.


  • 1 wild duck
  • 2 heaping tbsp. flour
  • 1 heaping tbsp. shortening
  • 1 lg. or 3 sm. onions, chopped
  • Salt and pepper
  • 2 doz. oysters
  • About 2 qts. water


Melt shortening. When hot, add flour to make a roux. When roux is browned, add finely cut onions. Cook until tender. Cut duck into about six pieces. Season with all salt and pepper. When onions are tender in the roux, add the duck pieces. Let fry in the roux until blood in duck disappears. Add water. Let boil slowly until duck is tender. Add oyster liquid, then oysters. Cook about ten minutes longer. Season again if necessary, after oysters have been added. Serve with white rice and a fairly good bottle of red wine.

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