1 wild duck
2 tbsp. shortening
2 tbsp. flour
1 c. chopped onion
2 dozen oysters with liquid
2 qts. hot water
1/4 c. parsley, minced
1/4 c. green onion tops
Salt and pepper

Cut duck in 6 pieces. Season with salt and pepper. Brown in shortening. Remove from pan. Make roux with shortening and flour. Add onions and cook until tender. Add duck, hot water, and cook slowly until meat is tender, about 2 hours. Add oysters, parsley, and green onion tops. Season to taste. Serve with French bread over rice. Serves 6-8.