Wild Duck and Andouille Sauce Piquant
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12 Servings
1 c Olive oil (for roux)
3 c Plain flour (for roux)
3 c Onions, chopped
1 c Bell pepper, chopped
3 c Geen onions, chopped
2 c Parsley, chopped
1 x Water
2 T Garlic, finely chopped
3 c Chablis wine
1/2 t Dried mint, crushed
11 c Tomato sauce
3 T Lea & Perrins
6 t Louisiana hot sauce
5 t Salt
1 lb Andouille, sliced 1/4" thick
2 1/2 lb Wild duck breasts
Brown off duck breasts in some olive oil. Make a roux with oil and
flour (see Justin's recipe posted earlier). Add onions, bell pepper,
green onions, and parsley to roux. Stir and cook. Add one cup water
and garlic. Cook. Add wine and some more water. Add other seasonings
and tomato sauce. Mix well. Add andouille (or smoked sausage) and
duck breasts. Stir. Simmer on low heat for 3 to 4 hours. Stir
occasionally. Add more salt and cayenne to your taste. Makes about 3
gallons, so this is for alot of people. Serve over spaghetti or
rice. From Justin Wilson's "Outdoor Cooking With Inside Help"
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