Duck and Andoille File Gumbo

• 3 (2 to 3 lb.) wild ducks
• 3 bay leaves
• 1 1/2 cups vegetable oil or bacon fat
• 1 tbsp. minced garlic
• 1 1/2 cups all purpose flour
• 1 tsp. dried thyme
• 1 1/2 lbs. andouille or smoked sausage
• 3 cups chopped onions
• 1 tbsp. Worcestershire sauce
• 1/2 teaspoon poultry seasoning
• 1/4 teaspoon ground red pepper (or to taste)
• 1/4 teaspoon allspice
• 1/4 teaspoon ground cloves
• 1 1/2 cups chopped green pepper
• 3 quarts chicken stock
• 3 tbsp. finely chopped parsley
• 1/3 cup chopped green onions
• 2 tsp. black pepper
• 1 tsp. gumbo filé
• 1 cup finely chopped celery
• Steamed or cooked Rice

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In a heavy Dutch oven, brown ducks in heated oil or bacon fat. Remove ducks and set aside. Discard most of the oil, keeping about 1 cup of drippings. Add flour to oil and stir constantly over medium heat until reddish brown. Add onions, green pepper, celery, half the parsley, andouille, and garlic. Cook for 10 to 15 minutes, stirring occasionally to avoid sticking. Add the bay leaves, thyme, Worcestershire, cloves, allspice, red pepper, poultry seasoning, chicken stock, and black pepper. Mix well. Cut ducks into quarters and cook for 1 1/2 to 2 hours or until tender. Remove ducks, cool, cut into 1 inch chunks; then return to pot. Add remaining parsley and green onions and simmer for another 15 minutes or until ducks are heated throughout. Remove bay leaves and add gumbo filé. Serve over steamed rice.