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"My husband is an avid duck hunter and this is his recipe for duck gumbo. It's the best I've ever had!"

Ingredients: cooking oil, garlic...

"Duck and Andouille Gumbo, I prefer using wild duck but if that is not available to you store bought duck will work fine. The recipe calls for one duck, that is one large store bought duck. I used wild wood ducks when I made this gumbo originally and due to their small size I ended up using three. Either way, duck makes a really good gumbo.

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Ingredients: andouille sausages, duck stock...

"New Orleans Creole cuisine offers this dish to us served during the Christmas Eve Réveillon. This recipe is from the Brennan family of New Orlean's restaurant fame."

Ingredients: fresh Italian parsley, reduced-sodium fat-free chicken broth...

"This is a gumbo made without a roux - I had to learn how to make this for my first hubby because that's how his mom made it! It took me a few tries to get it to brown enough, but, once I learned the secret (a good, heavy pot!) my gumbo by far surpassed hers. If you use wild goose you have to let it simmer a long time (2 to 4 hours) and keep the..."

Ingredients: pepper, goose, onion tops...

"This recipe originally called for canvasback ducks, so would be good for all you hunters out there. Non-hunters can use store-bought ducks. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: pepper, cream, fat...