WILD DUCK AND ANDOUILLE SAUCE PIQUANT
Category: Main dishes, Poultry
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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