New Orleans Eats Forums at NOLAEats.com

Pete wrote:That's a good idea. I've always cut the duck up raw and seared the pieces in grease before making the roux. With one of these fat Long Island ducks I might be better off cooking it in the oven, then using the rendered duck fat for the roux and the carcass to make stock.

Now ya talking, Pete.

Ok, not sure if you've seen these around - occasionally I will see next to the Maple Leaf Farms Duckling - a very plainly package duck that says MATURE DUCK. About half the price last time I noticed. The mature duck might also make a good gumbo.

Let us know when it's time for din din.

And have you thought about putting some oysters in this gumbo or maybe a leftover bowl or two of it? Duck & oyster gumbo is very good!