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Title: Wild Duck & Andouille Sauce Piquant
Categories: Sauce Duck Sausage Regional
Yield: 3 Gallons

1cOlive oil (for roux)
3cChopped onions
3cChopped green onions
3cChablis wine
11cTomato sauce
6tsLouisiana hot sauce
1lbAndouille, sliced 1/4" thick
3cPlain flour (for roux)
1cChopped green pepper
2cChopped parsley
2tbFinely chopped garlic
1/2tsCrushed dried mint
3tbLea & Perrins
2 1/2lbWild duck breasts

Brown off duck breasts in some olive oil. Make a roux with oil and flour. 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. Serve over spaghetti or rice.