Wild Duck & Andouille Sauce Piquant
Ingredients
1. main dish, poultry, cajun
2. 1 cup olive oil (for roux)
3. 3 cup plain flour (for roux)
4. 3 cup onions, chopped
5. 1 cup bell pepper, chopped
6. 3 cup geen onions, chopped
7. 2 cup parsley, chopped
8. 1 single water
9. 2 tablespoon garlic, finely chopped
10. 3 cup chablis wine
11. 1/2 teaspoon dried mint, crushed
12. 11 cup tomato sauce
13. 3 tablespoon lea & perrins
14. 6 teaspoon louisiana hot sauce
15. 5 teaspoon salt
16. 1 lb andouille, sliced 1/4 thick
17. 2 1/2 lb wild duck breasts
Preparation method
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.
