Duck and Sausage Gumbo

In 'Screen Doors and Sweet Tea' by Martha Hall Foose.

• Ready In: 3 hrs
• Serves: 6

Ingredients

• 1⁄2 cup  peanut oil, plus
• 1⁄3 cup  peanut oil
• 2  wild ducks, dressed, skin removed, cut into pieces, bones and all
•  salt
•  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

Directions

1. Heat a large pot over medium heat.
2. Add 1/2 cup peanut oil and heat until hot.
3. Season the duck pieces with salt and pepper and add to the pot.
4. Cook, turning and rearranging a few times, until browned on all sides, about 5 minutes.
5. Remove the ducks from the pot and set aside; discard the oil in the pot.
6. Add the remaining 1/3 cup oil to the pot and heat over medium heat until hot.
7. Add the sausage and cook, stirring, until browned, about 2 minutes.
8. Scoop out the sausage and set it aside with the duck.
9. Sprinkle the flour into the oil and sausage drippings in the pot.
10. Whisk to combine.
11. Cook, stirring, over very low heat for 5-7 minutes or until it makes a dark roux.
12. Add the onion, bell pepper, celery, parsley, and garlic.
13. Gradually stir in 1 to 2 cups of the broth to make a smooth sauce.
14. Add the thyme, marjoram, and sage.
15. Add the duck pieces and sausage, pouring in any of their drippings.
16. Add the remaining broth.
17. Bring to a boil, decrease the heat to low, and simmer for 2 hours, until the duck is fall-off-the-bone tender.
18. Serve over wild rice and sprinkle with chives and hot sauce to taste.