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Wild Duck And Andouille Sauce Piquant Recipe
Serves: 12
Keywords: Cajun, game, recipe, recipes, Wild Duck And Andouille Sauce Piquant Recipe
Ingredients
1
c
Olive oil (for roux)
3
c
Plain flour (for roux)
3
c
Onions, chopped
1
c
Bell pepper, chopped
3
c
Geen onions, chopped
2
c
Parsley, chopped
Water
2
tb
Garlic, finely chopped
3
c
Chablis wine
½
ts
Dried mint, crushed
11
c
Tomato sauce
3
tb
Lea & Perrins
6
ts
Louisiana hot sauce
5
ts
Salt
1
lb.
Andouille, sliced 1/4" thick
2 ½
lb.
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.