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 onion | | 1-1/2 cup | chopped green pepper | | 1-1/2 cup | sliced celery | | 2 tbsp. | minced fresh parsley | | 1 tbsp. | minced garlic | | 1 can (14-1/2 oz.) | stewed tomatoes | | 2 | bay leaves | | 2 tbsp. | Worcestershire sauce | | 1-1/2 tsp. | pepper | | 1 tsp. | salt | | 1 tsp. | dried thyme | | 1/4 tsp. | cayenne pepper | | 2 qt. | water | | Hot cooked rice |
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Instructions
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; cookand stir over medium heat until brown, 12-14 minutes. Add sausage, onion, green pepper, celery, 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.
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