American Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Wild duck and andouille sauce piquant

Yield: 12 servings

Ingredients:

• 1 c Olive oil (for roux) 3 c Chablis wine
• 3 c Plain flour (for roux) 1/2 ts Dried mint crushed
• 3 c Onions chopped 11 c Tomato sauce
• 1 c Bell pepper chopped 3 tb Lea & Perrins
• 3 c Geen onions chopped 6 ts Louisiana hot sauce
• 2 c Parsley chopped 5 ts Salt
• 1 x Water 1 lb Andouille sliced 1/4" thick
• 2 tb Garlic

Instructions:

finely chopped 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"

Web Standards & Support: