Duck Sauce

Wild Duck and Andouille Sauce Piquant

Wild Duck And Andouille Sauce Piquant

Ingredients

• Serving Size : 12
• 1 cup olive oil
• 3 cups plain flour (for roux)
• 3 cups onions, chopped
• 1 cup bell pepper, chopped
• 3 cups green 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 and perrins
• 6 teaspoons Louisiana hot sauce
• 5 teaspoons salt
• 1 pound andouille, sliced 1/4″ thick
• 2 1/2 pounds wild duck breasts

Method

1. Brown off duck breasts in some olive oil.
2. Make a roux with oil and flour
3. Add onions, bell pepper, green onions, and parsley to roux.
4. Stir and cook.
5. Add one cup water and garlic.
6. Cook.
7. Add wine and some more water.
8. Add other seasonings and tomato sauce.
9. Mix well.
10. Add andouille (or smoked sausage) and duck breasts.
11. Stir.
12. Simmer on low heat for 3 to 4 hours.
13. Stir occasionally.
14. Add more salt and cayenne to your taste.
15. Makes about 3 gallons, so this is for alot of people.
16. Serve over spaghetti or rice.