Try this Wild Duck and Andouille Sauce Piquant recipe, or contribute your own.
Suggest a better descriptionBrown 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
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Serving Size: 1 Serving (1812g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 451 | ||
Calories from Fat: 27 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3g | 4 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 8347.1mg | 288 % | |
Potassium 5372.6mg | 141 % | |
Total Carbohydrate 92.3g | 27 % | |
Dietary Fiber 24.9g | 100 % | |
Sugars, other 67.4g | ||
Protein 21.5g | 31 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 451
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