Title: Wild Duck & Andouille Sauce Piquant
Categories: Sauce Duck Sausage Regional
Yield: 3 Gallons
| 1 | c | Olive oil (for roux) |
| 3 | c | Chopped onions |
| 3 | c | Chopped green onions |
| | | Water |
| 3 | c | Chablis wine |
| 11 | c | Tomato sauce |
| 6 | ts | Louisiana hot sauce |
| 1 | lb | Andouille, sliced 1/4" thick |
| 3 | c | Plain flour (for roux) |
| 1 | c | Chopped green pepper |
| 2 | c | Chopped parsley |
| 2 | tb | Finely chopped garlic |
| 1/2 | ts | Crushed dried mint |
| 3 | tb | Lea & Perrins |
| 5 | ts | Salt |
| 2 1/2 | lb | Wild 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.