4 ducks, cleaned
2 lb. sausage
1/2 c. chopped parsley
3 c. cooked rice
1 c. vegetable oil
1 c. flour
1 c. chopped onion
1 c. chopped celery
1 c. chopped bell pepper
1/2 c. chopped green onion
2 cloves garlic, chopped
2 tbsp. Worcestershire sauce
Tabasco sauce to taste

Seasoning Mix:

4 tsp. white pepper
4 tsp. onion powder
3 tsp. dried thyme leaves
3 tsp. garlic powder
2 tsp. dry mustard
2 tsp. cayenne pepper
2 tsp. basil leaves
2 tsp. black pepper

Combine the seasoning mix in a small bowl and set aside. In a large stock pot place the ducks, an onion cut in half and studded with 3 to 4 cloves per half, bell pepper cut in half, three stalks of celery, 4 bay leaves, 4 cloves or garlic (smashed) and 2 to 3 carrots. Cook for 2 hours. Remove the ducks, reserving the stock. Stock should be kept warm. When ducks are cool, remove the meat and set aside.

Heat up a Dutch oven, put in the oil and allow it to get smoky hot. Then put in the flour. With a whisk continue stirring until chocolate brown in color, about 15 to 20 minutes. Remove from the heat and stir in the chopped onions, bell peppers, celery, garlic and green onions. Cook for about 5 minutes. Then stir in the seasoning mix. Cook an additional 5 minutes. Then add to the warmed up stock one spoon at a time and stir until mixed. Continue until all the roux is added to the stock. Add the Worcestershire sauce and the duck meat and cook for two hours on low heat, barely a simmer. Add the sausage and cook for an additional hour. Just before serving, add the parsley. Serve over rice.