~ 2 wild ducks, skinned and 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 cups chopped green pepper
~ 1 1/2 cups sliced celery
~ 1 tbsp minced garlic
~ 1 can (14 1/2 oz) stewed tomatoes
~ 2 bay leaves
~ 2 tbsp Worchestire sauce
~ 1 1/2 teaspoons pepper
~ 1 tsp salt
~ 1 tsp dried thyme
~ 1/4 teaspoon cayenne pepper
~ 2 quarts water
~ hot cooked rice
~ tabasco sauce
In a Dutch oven over medium heat, brown duck in pieces a few at a time in oil. Remove and set aside. Discard all but 2/3 cup drippings.
Add flour to drippings; cook and stir over medium heat till brown, 12-14 minutes.
Add sausage, onion, green pepper, celery 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 till duck is tender. Remove duck. Cool.
Remove meat from bone and cut into chunks; return to pan. Simmer 5-10 minutes or until heated through.
Remove the bay leaves.
Serve with rice. Enjoy.
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