Recipe By : Taste Of Home, Dec/Jan 1996
Serving Size : 16 Preparation Time :0:00
Categories : Duck
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Wild ducks -- cut up
1/2 c Cooking oil
2/3 c All-purpose flour
1 lb Smoked sausage -- sliced
2 c Onion -- chopped
1 1/2 c Green pepper -- chopped
1 1/2 c Celery -- sliced
2 tb Fresh parsley -- minced
1 tb Garlic -- minced
14 1/2 oz Stewed tomatoes
2 Bay leaves
2 tb Worcestershire sauce
1 1/2 ts Pepper
1 ts Salt
1 ts Dried thyme
1/4 ts Cayenne pepper
2 qt Water
Cooked rice -- hot
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 to
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 to 75 minutes or until duck is tender. Remove
duck. Cool. Debone and cut into chunks; return to pan. Simmer 5 to
10 minutes or until heated through. Remove bay leaves. Serve with
rice.
