Melt shortening. When hot, add flour to make a roux. When roux is browned, add finely cut onions. Cook until tender. Cut duck into about six pieces. Season with all salt and pepper. When onions are tender in the roux, add the duck pieces. Let fry in the roux until blood in duck disappears. Add water. Let boil slowly until duck is tender. Add oyster liquid, then oysters. Cook abut ten minutes longer. Season again if necessary after oysters have been added.
Gumbos, Soups, Chowders
Cajun Country -- New Iberia, Louisiana