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

Ingredients Nutrition


  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.

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