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Wild Duck And Andouille Sauce Piquant

main dish, poultry, cajun

1 cup Olive oil (for roux)
3 cups Plain flour (for roux)
3 cups Onions; chopped
1 cup Bell pepper; chopped
3 cups Geen onions; chopped
2 cups Parsley; chopped
Water
2 tablespoons Garlic; finely chopped
3 cups Chablis wine
1/2 teaspoon Dried mint; crushed
11 cups Tomato sauce
3 tablespoons Lea & Perrins
6 teaspoons Louisiana hot sauce
5 teaspoons Salt
1 pound Andouille; sliced 1/4" thick
2 1/2 pounds Wild duck breasts

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

Yield: 12 servings

Preparation Time: 0:00

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