Wild Duck And Andouille Sauce Piquant

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Title: WILD DUCK AND ANDOUILLE SAUCE PIQUANT
Categories: Cajun, Main dish, Poultry
Yield: 12 servings

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
1 x Water
2 tb Garlic, finely chopped
3 c Chablis wine
1/2 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 1/2 lb 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"

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