Wild Duck Gumbo

2 wild ducks, cut up
1/2 cup vegetable 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 can (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 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. Makes 16 servings (4 quarts).