Wild Duck Gumbo
|Wild ducks||2 , cut up|
|Cooking oil||1⁄2 Cup (8 tbs)|
|All purpose flour||2⁄3 Cup (10.67 tbs)|
|Smoked sausage||1 Pound, sliced|
|Chopped onion||2 Cup (32 tbs)|
|Chopped green pepper||1 1⁄2 Cup (24 tbs)|
|Sliced celery||1 1⁄2 Cup (24 tbs)|
|Minced fresh parsley||2 Tablespoon|
|Minced garlic||1 Tablespoon|
|Canned stewed tomatoes||14 1⁄2 Ounce (1 Can)|
|Worcestershire sauce||2 Tablespoon|
|Pepper||1 1⁄2 Teaspoon|
|Dried thyme||1 Teaspoon|
|Cayenne pepper||1⁄4 Teaspoon|
|Hot cooked rice||1⁄2 Cup (8 tbs)|
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.
Add next eight ingredients; mix well.
Add duck; bring to a boil.
Reduce heat; cover and simmer 60-75 minutes or until duck is tender.
Debone and cut into chunks; return to pan.
Simmer 5-10 minutes or until heated through.
Remove bay leaves.