Wild Duck and Andouille Sauce Piquant

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Wild Duck and Andouille Sauce Piquant Ingredients

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
Water	2 tb Garlic, finely chopped
3 c Chablis wine	1/2 ts Dried mint, crushed
11 c Tomato sauce	3 tb Lea & Perrins
6 ts Louisiana hot sauce	5 ts Salt
1 lb Andouille, sliced 1/4" thick	2 1/2 lb Wild duck breasts

Instructions for Wild Duck and Andouille Sauce Piquant

Brown off duck breasts in some olive oil. Make a roux with oil and flour (see Justins 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 Wilsons "Outdoor Cooking With Inside Help" File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cajun.zip

Main Ingredient: DuckCuisine: Cajun

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