02Remove from heat and gradually whisk in the chicken broth. Stir in the onion mixture, herbs, spices, pepper and salt. Add the duck and simmer slowly for 25 minutes, skimming off the foam. Stir in the okra and cook 5 minutes longer. Remove the pan from the heat. Remove the duck with tongs; when cool, pull the meat off the bones and cut into bite-size pieces.03Skim fat from the broth. Bring to a boil. Stir in the shrimp, immediately remove from the heat and let stand for 2 minutes. Stir in the duck meat and add salt and pepper to taste. Ladle over cooked white rice and serve.