Lonely Planet

"Herbsaint’s duck and andouille gumbo might be the best restaurant gumbo in town."

Mijune Pak

"The dirty rice was fantastic and made with ground pork, chives, bay leaf and sweet onions. It was aromatic with some cloves (?) and the rice was all toasted and nutty from being stuck to the pan and all the ingredients had that skillet flavour and aroma."

Susan Spicer

"This duck confit has a particularly rich flavor. It's served along an especially delicious version of dirty rice, a Louisiana dish made with duck liver and brightened up with a citric gastrique. It is a classic."

Gigi Ragland

"For a gourmet twist, reserve a spot at Herbsaint on historic St. Charles Avenue. Order the Muscovy duck confit with dirty rice accented with a zesty citrus “gastrique.” It’s been a menu fixture for 13 years."

Brett Anderson

"The last cup was the showstopper: a duck-andouille gumbo whose spicy-bitter broth, verging on black, reminded me of a Mexican molé."

Sara Roahen

"Since its opening 15 years ago, Herbsaint’s gumbo of the day has been a straightforward expression of stock and roux at their most refined."

Hungry Onion

"Side of dirty rice. Very good, flavorful rice. Bits of pork and I think chicken liver in there."

David Porter

"This is one of Chef Link’s signature dishes, and I gotta tell ya, it was everything I had hoped it would be. The duck skin was perfectly crisp, the meat tender and juicy, and all that wonderfulness was sitting atop a mouth-watering heap of Louisiana dirty rice with just the right dash of citrus to compliment the duck. Wow!"

Andrew Dunaway

"Littered throughout the bowl were chunks and flecks of duck and andouille. With the combination of a rich, dark, and spicy roux and that smoky andouille, this was the gumbo I’d been missing in Jackson."

Leslie Pham

"The Gumbo is a must! Herbsaint creates gumbo with a darker, deeper roux, which adds so much flavor. Just get it."