3 wild duck
1/2 c. cooking oil
2/3 c. all-purpose flour
1 lb. smoked sausage, sliced
2 c. chopped onions
1 1/2 c. chopped green peppers
1 1/2 c. 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 cayenne pepper
2 qts. water
hot cooked rice

Cut ducks in half or quarters and rub salt and pepper onto duck pieces. Brown over medium heat in oil. Remove and set aside. Discard all but 2/3 cup drippings. Add flour and stir until brown 12 to 14 minutes. Add sausage, onion, bell pepper, celery, parsley, and garlic. Cook 10 minutes stirring occasionally. Add next eight ingredients mixing well. Add duck and cook until tender. Remove duck and debone and return to pot. Remove bay leaves. Serve with rice.

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