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Soups, Stews, Broths |
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INGREDIENTS:
2 (4 pound) wild ducks, cut up
1/2 cp cooking oil
2/3 cp all-purpose flour
1 pound smoked sausage, sliced
2 cps chopped onion
1 1/2 cps chopped green pepper
1 1/2 cps sliced celery
2 tbs minced fresh parsley
1 tbs minced garlic
1 (14.5 ounce) can stewed tomatoes
2 bay leaves
2 tbs Worcestershire sauce
1 1/2 teaspoons pepper
1 tsp salt
1 tsp dried thyme
1/4 tsp cayenne pepper
2 quarts water
Hot cooked rice
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DIRECTIONS:
In a Dutch oven over medium heat, brown duck in batches in oil.
Remove and set aside.
Discard all but 2/3 cp 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.
Servings: 8
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