Wild duck and andouille sauce piquant is a traditional Louisiana dish made with wild duck, andouille sausage, and a mixture of spices. The dish is often served over rice, but can also be served with other side dishes.
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.
Stirand cook.
Add one cup water and garlic.
Cook.
Add wine and somemore 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 moresalt and cayenne to your taste.
Makes about 3 gallons, so this is for alot of people.
Serve overspaghetti or rice.
Ingredients
Directions
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.
Stirand cook.
Add one cup water and garlic.
Cook.
Add wine and somemore 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 moresalt and cayenne to your taste.
Makes about 3 gallons, so this is for alot of people.
Serve overspaghetti or rice.
