Prep 1 hr
Cook 2 hrs
In 'Screen Doors and Sweet Tea' by Martha Hall Foose.
- 1⁄2 cup peanut oil, plus
- 1⁄3 cup peanut oil
- 2 wild ducks, dressed, skin removed, cut into pieces, bones and all
- fresh ground black pepper
- 1 lb andouille sausage, cut in 1-inch rounds
- 1⁄3 cup unbleached all-purpose flour
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 1 celery, leaves and all, chopped
- 1⁄2 cup chopped parsley
- 2 garlic cloves, minced
- 2 quarts vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram
- 1⁄4 teaspoon dried sage
- 2 cups cooked wild rice
- 2 tablespoons chopped chives
- hot pepper sauce
- Heat a large pot over medium heat.
- Add 1/2 cup peanut oil and heat until hot.
- Season the duck pieces with salt and pepper and add to the pot.
- Cook, turning and rearranging a few times, until browned on all sides, about 5 minutes.
- Remove the ducks from the pot and set aside; discard the oil in the pot.
- Add the remaining 1/3 cup oil to the pot and heat over medium heat until hot.
- Add the sausage and cook, stirring, until browned, about 2 minutes.
- Scoop out the sausage and set it aside with the duck.
- Sprinkle the flour into the oil and sausage drippings in the pot.
- Whisk to combine.
- Cook, stirring, over very low heat for 5-7 minutes or until it makes a dark roux.
- Add the onion, bell pepper, celery, parsley, and garlic.
- Gradually stir in 1 to 2 cups of the broth to make a smooth sauce.
- Add the thyme, marjoram, and sage.
- Add the duck pieces and sausage, pouring in any of their drippings.
- Add the remaining broth.
- Bring to a boil, decrease the heat to low, and simmer for 2 hours, until the duck is fall-off-the-bone tender.
- Serve over wild rice and sprinkle with chives and hot sauce to taste.