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WILD DUCK AND ANDOUILLE SAUCE PIQUANT

Category:    Main dishes, Poultry
Yield:12 servings
 
      1 c  Olive oil (for roux)                3 c  Chablis wine
      3 c  Plain flour (for roux)            1/2 ts Dried mint, crushed
      3 c  Onions, chopped                    11 c  Tomato sauce
      1 c  Bell pepper, chopped                3 tb Lea & Perrins
      3 c  Geen onions, chopped                6 ts Louisiana hot sauce
      2 c  Parsley, chopped                    5 ts Salt
      1 x  Water                               1 lb Andouille, sliced 1/4" thick
      2 tb Garlic, finely chopped          2 1/2 lb Wild duck breasts
 
  Brown off duck breasts in some olive oil. Make a roux with oil and flour. 
  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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