Hey check this site out. good creole and cajun recipes!

http://www.gumbopages.com

http://www.gumbopages.com/food/duck-jambalaya.html

http://www.gumbopages.com/food/soups/duck-gumbo.html


One 4 to 5 pound duckling
2 onions, medium dice
2 ribs celery, sliced medium
2 bell peppers, medium dice
2 tablespoons garlic, minced
1-1/2 cups dark roux
1-1/2 teaspoons Creole seasoning blend
1-1/2 teaspoons Worcestershire sauce
1 teaspoon salt
2 teaspoons Tabasco
3/4 pound andouille, sliced
2 tablespoons Kitchen Bouquet (for color)
1 teaspoon white pepper
1/4 cup green onions, chopped
1/4 cup parsley, chopped
Smoke the duck, and debone. Make a duck stock with the bones -- cover the bones with 4-1/2 quarts water and the end pieces from the onions, celery and bell pepper. Simmer for 2 hours. Strain and reserve the stock. It is preferable to do this a day ahead of time, so that the stock may be refrigerated and defatted.
Place 1 gallon of stock in a gumbo pot and bring to a boil. Add the roux, Creole seasoning, Tabasco, Worcestershire, white pepper, andouille and half of the onion, celery and bell pepper (the "holy trinity"). Simmer for 1 hour.

Add the remaining onion, celery and bell pepper, and 2 cups water. Simmer for 1 hour. (Adding half of the trinity later in cooking helps keep them intact, after the first half gives up all their flavor and texture and disintegrates into the gumbo.)

Dice the duck meat into large chunks, discarding the skin. Add the duck meat, green onions and parsley. Simmer for 15 minutes.

Serve in gumbo bowls over steamed long-grain rice.

I also have some recipes for bake and smothered duck i'm looking for, but this recipes are good starters.

The best recipe I've Heard was from My wife's uncle. Called:

Downhill Duck and dressing!!!
1. Clean the duck and put it in the roasting pan.
2. Mix your favorite dressing and also put it in the roasting pan.
3. Cook until dressing is completely done.
4. Pull the duck out of the dressing and throw it out the door and down the hill, and serve the dressing with chicken.

Pour about 2 cups of butter milk in a large container and place the duck breasts in it. Seal and let sit over night.

Remove ducks and roll in crushed graham crackers.

Place in oven at 300 degrees for ~ 20-30 minutes.

If you can create a honey glaze or something similar pour this on the duck after it is done.

This is very good and once I learned how to do this my duck eating escelated.

Goose is even better.

Good luck.

Dan