Ingredients
- 2 bay leaves
- 2 wild ducks up (cut)
- 1 rice (hot cooked)
- 2 quarts water
- 14 1/2 ounces stewed tomatoes
- 1 pound smoked sausage (sliced)
- 2 cups onion (chopped)
- 1 1/2 cups green pepper (chopped)
- 1 1/2 cups celery (sliced)
- 1/2 cup cooking oil
- 5/8 cup all purpose flour
- 2 tablespoons worcestershire sauce
- 1 tablespoon garlic (minced)
- 1 1/2 teaspoons pepper
- 2 tablespoons parsley (fresh minced)
- 1 teaspoon salt
- 1 teaspoon thyme (dried)
- 1/4 teaspoon cayenne pepper
In a Dutch oven over medium heat, brown duck in batches in oil. Remove and set a side. Discard all but 2/3 cup drippings. Add flour to drippings; cook and stir o ver medium heat until brown, 12-14 minutes. Add sausage, onion, green pepper, ce lery, parsley and garlic. Cook for 10 minutes, stirring occasionally. Add next 8 ingredients; mix well. Add duck; bring to a boil. Reduce heat; cover and simmer 60-75 minutes or until duck is tender. Remove duck . Cool. Debone and cut into chunks; return to pan. Simmer 5-10 minutes or until heated through. Remove bay leaves. Serve with rice.
