re: need recs for duck gumbo

I like to use oyster stock, or at least what I can gather from shucking however many oysters I'm putting in the gumbo that weekend. I really think the trick is to cook it (duck & oyster gumbo)the day before and reheat it when your ready. Perhaps it's the way I make it, but it always seems so much better after the cool down, chill, & reheat process. Just my $0.02. G'luck

400 for about an hour. Can go longer though. I usually reach in there with some tongs and flop em over around the half way point.

Question...if ducks were frozen...can leftover (if there is any) duck gumbo be frozen?

After roasting the bones how long do you boil for stock...about a hour?

And would it work if you smoked, roasted, and made stock the night before?

First gumbo I atempt

Thanks again

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Savanne Neuvelle

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Great food. Great duck hunting.

Terrible camp.

Where does one go to buy duck in LA? (Specifically the Nola area). Been wanting to cook some duck breasts but a duck gumbo sounds amazing.

should I add the onions, carrots, and celery to the bones to roast everything together?

also, how long and at what temp should I roast 6 ducks? (smaller, I think they are grays and woodies)

We have ducks at our Ghetto Rouse and I know ive seen them at Rouses DT. They in the freezer section.

This stock smells as good as any gumbo I've made

About to make the roux with the drippings from roasting the ducks

Thanks again yall, probably the best gumbo I've made.