Wild Duck and Andouille Sauce Piquant

Recipe Categories : | Duck | Cajun | Sauces | MAIN INDEX |

Serves : 12

Ingredients :

• 2½ lb wild duck breasts
• 3 cups Chablis wine
• 1 cup olive oil (for roux)
• 3 cups plain flour (for roux)
• ½ tspn dried mint, crushed
• 3 cups onions, chopped
• 11 cups tomato sauce
• 1 cup bell pepper, chopped
• 3 tbsp Worcestershire sauce
• 3 cups green onions, chopped
• 6 tspn Louisiana hot sauce
• 2 cups parsley, chopped
• 5 tspn salt
• 1½ cups water
• 1 lb andouille, sliced ¼" thick (or use smoked sausage)
• 2 tbsp garlic, finely chopped

Preparation and Cooking Instructions :

1. Brown off duck breasts in some olive oil.
2. Make a roux with oil and flour. Add onions, bell pepper, green onions, and parsley to roux. Stir and cook over a medium heat.
3. Add one cup water and garlic. Cook for a further 5 minutes. Add wine and ½ cup water. Add other seasonings and tomato sauce. Mix well. Add andouille (or smoked sausage) and duck breasts. Stir to mix through.
4. Simmer on low heat for 3 to 4 hours, stirring occasionally. Add more salt and cayenne to your taste. Serve over spaghetti or rice.