Coast Cooking

Coast Cooking: A simple gumbo with duck and oysters

There are countless ways to enjoy oysters, but, especially this time of the year, nothing beats oysters in a good gumbo. 

One of my favorite combinations is gumbo with duck and oysters. Caution should always be used when cooking with oysters, as they over cook in just moments. 


1/2 stick butter

3-4 tablespoons flour

2/3 cup sliced okra

1 chopped onion

1 chopped bell pepper

1 roasted duck leg (see Asian market or restaurant)

1 quart oysters

1 quart chicken stock

Salt and pepper

Sauté the okra in a little oil until they start to come apart, add the onion and bell pepper, season aggressively, and cook 10 minutes more. Melt the butter, add the flour, and stir over low heat until a nice, deep brown roux is achieved. Add the cooked vegetables, stock, and the oyster liquor and bring to a slow simmer. Remove the meat from the duck leg and add to the pot. Now just sit back and watch it simmer. Taste and re-season as often as necessary, and when the gumbo is just right, add the oysters, turn off the heat and give it a stir. Serve with steamed rice.