Duck and Oyster Gumbo

Duck and Oyster GumboRecipe
Jim Bathie
To save time on gumbo day, roast the ducks and make the stock the day before.


16 cups

Recipe from

Coastal Living


1/2 cup vegetable oil
1 cup all-purpose flour
2 celery ribs, chopped
2 medium onions, chopped
2 green bell peppers, chopped
3 garlic cloves, minced
8 cups Duck Stock
2 tablespoons tomato paste
1 tablespoon chopped fresh thyme
1 tablespoon fresh oregano
1 tablespoon molasses
2 teaspoons hot sauce
1 1/4 teaspoons salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon ground red pepper
5 to 6 cups chopped duck meat
1 (12-ounce) container oysters, drained
1/2 cup sliced fresh basil
Hot cooked rice
1/4 cup chopped green onions


Cook oil and flour in a large Dutch oven over medium-low heat, whisking constantly, until roux is chocolate colored (about 35 to 40 minutes).

Stir in celery, onion, and bell pepper; cook 7 minutes, stirring often. Add garlic; cook 2 minutes. Gradually stir in Duck Stock and next 8 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 1 hour, stirring occasionally.

Add duck meat; simmer 15 minutes. Remove from heat; stir in oysters and fresh basil. Let stand 5 minutes. Serve over hot rice. Sprinkle with green onions.