Title: Wild Duck and Andouille Sauce Piquant
Categories: Cajun Entree Poultry Ethnic
Yield: 12 Servings
| 1 | c | Olive oil (for roux) |
| 3 | c | Onions, chopped |
| 3 | c | Geen onions, chopped |
| | | 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 | Bell pepper, chopped |
| 2 | c | Parsley, chopped |
| 2 | tb | Garlic, finely chopped |
| 1/2 | ts | Dried mint, crushed |
| 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
(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"