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Wild Duck And Andouille Sauce Piquant

Cuisine: Cajun
Type: Poultry
Courses: Main Course
Serves: 12 people

Recipe Ingredients

1 cup 237mlOlive oil
3 cups 187g / 6.6ozPlain flour - (for roux)
3 cups 187g / 6.6ozOnions - chopped
1 cup 146g / 5.1ozBell pepper - chopped
3 cups 187g / 6.6ozGreen onions - chopped
2 cups 292g / 10ozParsley - chopped
  Water
2 tablespoons 30mlGarlic - finely chopped
3 cups 711mlChablis wine
1/2 teaspoon 2.5mlDried mint - crushed
11 cups 2607mlTomato sauce
3 tablespoons 45mlWorcestershire sauce
6 teaspoons 30mlLouisiana hot sauce
5 teaspoons 25mlSalt
1 lb 454g / 16ozAndouille - sliced 1/4" thick
2 1/2 lbs 1135g / 40ozWild 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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