Ingredients
2 wild ducks, cut up1/2 cup canola oil2/3 cup all-purpose flour1 pound smoked sausage, sliced2 cups chopped onion1-1/2 cups chopped green pepper1-1/2 cups sliced celery2 tablespoons minced fresh parsley1 tablespoon minced garlic1 can (14-1/2 ounces) stewed tomatoes2 bay leaves2 tablespoons Worcestershire sauce1-1/2 teaspoons pepper1 teaspoon salt1 teaspoon dried thyme1/4 teaspoon cayenne pepper2 quarts waterHot cooked rice
Preparation
In a Dutch oven over medium heat, brown duck in batches in oil. Remove and set aside. Discard all but 2/3 cup drippings. Add flour to drippings; cook and stir over medium heat until brown, 12-14 minutes. Add sausage, onion, green pepper, celery, parsley and garlic. Cook for 10 minutes, stirring occasionally.
Stir in the next eight ingredients. 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.
