Wild Duck And Andouille Sauce Piquant Recipes

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WILD DUCK AND ANDOUILLE SAUCE PIQUANT



Wild Duck and Andouille Sauce Piquant image

This is one of the Zaar recipes that I adopted. I hope to prepare this one soon and will post any modifications that I make to the recip

Provided by Dreamgoddess

Categories     Duck Breasts

Yield 3 gallons, 12 serving(s)

Number Of Ingredients 16

1 cup olive oil (for roux)
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
1/2 teaspoon dried mint, crushed
11 cups tomato sauce
3 tablespoons Lea & Perrins Worcestershire Sauce
6 teaspoons louisiana hot sauce
5 teaspoons salt
1 lb andouille sausage, sliced 1/4" thick
2 1/2 lbs wild duck breasts

Steps:

  • 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.
  • Serve over spaghetti or rice.

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