Hey, the ducks are on the move as they begin their southern migration and the hunters are heading out to their camps along the marshland braces that border the Gulf of Mexico. If the avid sportsmen get their limit you can be sure there will be a pot of simmering gumbo on the stove, or maybe a pot of ducks have been shoved into the oven to slow-roast while the gentlemen banter back and forth about their day in the blinds. My father was a great outdoorsman, but he was a better cooker of wild birds. This gumbo was one of his favorites. The ducks and smoky andouille simmered for a couple of hours before he added salty Louisiana oysters to the pot just before serving. Wow! The flavors in this gumbo will certainly tickle your taste buds. Better get lots of French bread with which to sop of the bottom of your bowl. And of course, you’ll need some rice, so choose your favorite from our selection. DUCK, ANDOUILLE AND OYSTER GUMBO Makes about 8 servings

• 2 mallards, cleaned and cut into serving pieces
• 2 teaspoons salt
• 3/4 teaspoon cayenne
• 1/4 cup plus 1 cup vegetable oil
• 1 cup all-purpose flour
• 3 cups chopped onions
• 2 cups chopped bell peppers
• 6 to 8 cups water or chicken stock
• 1 pound andouille, cut crosswise into 1/2-inch slices
• 2 dozen oysters, shucked, with their liquor
• 3 tablespoon finely chopped fresh parsley leaves

Season the ducks pieces with 1/2 teaspoon of the salt and 1/4 teaspoon of the cayenne. Heat 1/4 cup of the oil in a large, heavy pot (preferably black iron) over medium heat. Add the duck pieces and brown, stirring often. Remove the duck and set aside. To the same pot add the remaining 1 cup vegetable oil and the flour. Stirring constantly for 20 to 25 minutes, make a dark brown roux. Add the onions and bell peppers and cook, stirring occasionally, for about 5 minutes, or until they are soft. Add the water or stock (the amount will depend on how thick or thin you like your gumbo). Bring to a boil, then reduce the heat to medium-low. Add the duck pieces and the remaining 1 1/2 teaspoon salt and 1/2 teaspoon cayenne. Cook, uncovered, stirring occasionally, for about 1 1/2 hours. Add the andouille and simmer for 30 minutes. Skim off any fat that rises to the surface. Add the oysters and their liquid and simmer for 2 to 3 minutes, or until the edges of the oysters curl. Remove from the heat. Add the parsley and serve immediately over steamed rice in gumbo bowls. Flavors in this gumbo will certainly tickle your taste buds. Better get lots of French bread with which to sop of the bottom of your bowl. And of course, you’ll need some rice, so choose your favorite from our selection.