Wild Duck, Creole Style

Cut duck into serving pieces (wings, halved breasts, legs, and thighs with half of back attached to each). Pat skin dry with paper towels. Mix together sage, thyme, oregano, cayenne, paprika, salt, and black pepper and rub mixture into skin.

In a large (12-inch) heavy skillet, heat oil and butter together. When butter foam subsides, add duck pieces, skin side down. Lower heat to medium-high and fry duck until skin is browned. Remove duck and reserve, draining and reserving fat.

Add duck pieces back to skillet. Simmer 15 to 20 minutes longer, turning every 5 minutes. Duck is done when breast meat, cut with a knife, is reddish but not purple or bloody (Stop cooking before meat turns pale, or it will be tough).

For Creole Sauce: Over medium-high heat fry tasso and sausage for 3 to 5 minutes in the fat that has been returned to the skillet after browning duck.

Add onion and saute 5 minutes at high heat, stirring. Add bell pepper, celery, and green onions and fry for 2 minutes to soften. Add tomatoes, stock, sage, thyme, cayenne, bay leaves, and basil.

Over medium-low heat simmer vigorously until partly thickened (about 20 minutes). Just before serving stir in Worcestershire sauce. Add salt, pepper, and hot sauce (if desired).