Wild Duck Gumbo

Ingredients

• 2 wild ducks, cut up
• 1/2 cup canola oil
• 2/3 cup all-purpose flour
• 1 pound smoked sausage, sliced
• 2 cups chopped onion
• 1-1/2 cups chopped green pepper
• 1-1/2 cups sliced celery
• 2 tablespoons minced fresh parsley
• 1 tablespoon minced garlic
• 1 can (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

Directions

1. 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.
2. 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.
3. 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.