Ingredients 2 (4 pound) 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 chopped green pepper 1 1/2 cups sliced celery 2 tablespoons minced fresh parsley 1 tablespoon minced garlic 1 (14.5 ounce) can 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 Ware and Blue both get 100 yards J. Lee throws for 200 yards LSU D scores a TD Ducks rush for under 100 yards Directions 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. 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.
