Just watched an Anthony Bourdain show about cajun cooking--he got to shoot the pig before it was butchered and cooked/eaten BUT one thing they made was braised stuffed woodies--Now i cook quite a bit of BBQue--ducks in many ways and even some cajun food and make me own Boudin(white) but never have stuffed and braised woodies-looked like they were plucked whole and stuffed with onions/peppers etc but i didn't see any rice which i stuff my dux with. They were then browned in hot fat and braised in a deep brown liquid that looked almost like a hin gumbo without vegetables
If anyone makes anything like this I'd appreciate a recipe.

Black pot gravy....wooducks are da best!! To this day I cooked so many dinners at my house in my black pot where I braised the meat like that in the show, that my daughters refuse to eat it anymore and started hiding my pots from me. Too much of a good thing....

GHow about a recipe--Me I have some Black pots(cast iron)

Go kill 4 woodducks and clean them
Buy yourself some Tony Chacerie seasoning
Dice 3 large onions
Dice 8 garlic
Mix seasoning, onions and garlic in bowl
Slice holes in breasts and stuff garlic and onion mix
Put black pot on burner at just below medium high
Pour in enough cooking oil (virgin olive if you want) to coat bottom plus a little more
Put ducks in pot and braise them for a long time: it's a tricky dynamic between braising and burning
Drink beer or whiskey while doing all of this
How tough meet is will determine how long to braise
Once braised take ducks out and pour into pot test of onions and Blaise them
Put ducks back in fill pot with water so that ducks are covered
Put lid on and cook for 1 hour then reduce heat to med low
Cook and drink beer for another 2 hours
Then either your meal will be the best you will have ever eaten or you will be so drunk you'll think so.
Forgot to mention cook some rice too.

I have Tony's use every day- I assume plucked birds? you do not stuff cavity with anything?Thanks again for replies