Kat's Duck Gumbo
2 x Wild ducks, cut up
1/2 cup Cooking oil
2/3 cup All-purpose flour
1 lb Smoked sausage, sliced
2 cup Chopped onion
1 1/2 cup Green pepper, chopped
1 1/2 cup Celery, sliced
2 tbl Fresh parsley, minced
1 tbl Garlic, minced
14 1/2 oz Stewed tomatoes
2 x Bay leaves
2 tbl Worcestershire sauce
1 1/2 tsp Pepper
1 tsp Salt
1 tsp Dried thyme
1/4 tsp Cayenne pepper
2 qt Water
Hot cooked rice
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 8 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