Ingredients

• 2 wild ducks, cut up
• 1/2 cup cooking oil
• 2/3 cup all-purpose flour
• 1 lb smoked sausage, sliced
• 2 cups chopped onions
• 1 1/2 cups green peppers, chopped
• 1 1/2 cups celery, sliced
• 2 tablespoons fresh parsley, minced
• 1 tablespoon garlic, minced
• 14 1/2 ounces stewed tomatoes
• 2 bay leaves
• 2 tablespoons Worcestershire sauce
• 1 1/2 teaspoons pepper
• 1 teaspoon salt
• 1 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper
• 2 quarts water
• hot cooked rice

Instructions

1. In a Dutch oven over medium heat, brown duck in batches in oil.

2. Remove and setaside.

3. Discard all but 2/3 cup drippings.

4. Add flour to drippings; cook and stir over medium heat until brown, 12-14 minutes.

5. Add sausage, onion, green pepper, celery, parsley and garlic.

6. Cook for 10 minutes, stirring occasionally.

7. Add next 8 ingredients; mix well.

8. Add duck; bring to a boil.

9. Reduce heat; cover and simmer 60-75 minutes or until duck is tender.

10. Remove duck.

11. Cool.

12. Debone and cut into chunks; return to pan.

13. Simmer 5-10 minutes or until heated through.

14. Remove bay leaves.

15. Serve with rice.