Ingredients
- 2 bay leaves
- 2 wild ducks up (cut)
- 1 rice (hot cooked)
- 1,900 ml water
- 425 gr stewed tomatoes
- 260 gr smoked sausage (sliced)
- 240 gr onion (chopped)
- 200 gr green pepper (chopped)
- 150 gr celery (sliced)
- 120 ml cooking oil
- 85 gr all purpose flour
- 30 ml worcestershire sauce
- 8 gr garlic (minced)
- 4 gr pepper
- 3 gr parsley (fresh minced)
- 3 gr salt
- 2 gr thyme (dried)
- 1 gr cayenne pepper
In a Dutch oven over medium heat, brown duck in batches in oil. Remove and set a side. Discard all but two third 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.
