Wild Duck And Andouille Sauce Piquant

Recipe Ingredients

1 cup	237ml	Olive oil
3 cups	187g / 6.6oz	Plain flour - (for roux)
3 cups	187g / 6.6oz	Onions - chopped
1 cup	146g / 5.1oz	Bell pepper - chopped
3 cups	187g / 6.6oz	Green onions - chopped
2 cups	292g / 10oz	Parsley - chopped
		Water
2 tablespoons	30ml	Garlic - finely chopped
3 cups	711ml	Chablis wine
1/2 teaspoon	2.5ml	Dried mint - crushed
11 cups	2607ml	Tomato sauce
3 tablespoons	45ml	Worcestershire sauce
6 teaspoons	30ml	Louisiana hot sauce
5 teaspoons	25ml	Salt
1 lb	454g / 16oz	Andouille - sliced 1/4" thick
2 1/2 lbs	1135g / 40oz	Wild duck breasts

Recipe Instructions

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 a lot of people. Serve over spaghetti or rice.

From Justin Wilson's "Outdoor Cooking With Inside Help"

Source:
Paul Prudhomme

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