2 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 green pepper -- chopped

1 1/2 cups celery -- sliced

2 Tablespoons fresh parsley -- minced

1 Tablespoon garlic -- minced

14 1/2 ounces 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

In a Dutch oven over medium heat, brown duck in batches in oil. Remove and set a side. Discard all but 2/3 cup drippings. Add flour to drippings; cook and stir o ver medium heat until brown, 12-14 minutes. Add sausage, onion, green pepper, ce lery, 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.