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