In a Dutch oven over medium heat, brown duck and pheasant 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. Simmer 5-10 minutes or until heated through. Remove bay leaves. Serve over cooked rice. Serves 16.
Prepared by Chef Kevin Thompson of Le Cafe' at L'Auberge Casino.