2 wild ducks — cut up
1/2 cup cooking oil
2/3 cup all-purpose flour
1 pound smoked sausage — sliced
2 cups chopped onion
1 1/2 cups green pepper — 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
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.