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.