Wild duck and andouille sauce piquant

12 servings

Ingredients

Quantity Ingredient
1 cup Olive oil (for roux)
3 cups Plain flour (for roux)
3 cups Onions, chopped
1 cup Bell pepper, chopped
3 cups Geen onions, chopped
2 cups Parsley, chopped
1 x Water
2 tablespoons Garlic, finely chopped
3 cups Chablis wine
½ teaspoon Dried mint, crushed
11 cups Tomato sauce
3 tablespoons Lea & Perrins
6 teaspoons Louisiana hot sauce
5 teaspoons Salt
1 pounds Andouille, sliced 1/4\" thick
2½ pounds Wild duck breasts

Directions

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"

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