Wild Duck And Andouille Sauce Piquant Recipe

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.

 1 c Olive oil (for roux)
 3 c Chablis wine
 3 c Plain flour (for roux)
 ½ ts Dried mint, crushed
 3 c Onions, chopped
 11 c Tomato sauce
 1 c Bell pepper, chopped
 3 tb Lea
 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, finely chopped
 2 1/2 lb Wild duck breasts

1

Brown off duck breasts in some olive oil.

2

Make a roux with oil and flour (see Justin's recipe posted earlier).

3

Add onions, bell pepper, green onions, and parsley to roux.

4

Stirand cook.

5

Add one cup water and garlic.

6

Cook.

7

Add wine and somemore 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 moresalt and cayenne to your taste.

15

Makes about 3 gallons, so this is for alot of people.

16

Serve overspaghetti or rice.