Duck And Sausage Gumbo

Total Time: 3 hrs Preparation Time: 1 hr Cook Time: 2 hrs

Ingredients

• Servings: 6
• 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

Recipe

• 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.