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Wild Duck and Andouille Sauce Piquant

A home-style Wild Duck and Andouille Sauce Piquant made with Olive Oil C Chablis Wine, Plain Flour Ts Dried Mint Crushed, Onions Chopped C Tomato Sauce, Bell Pepper Chopped Tb Lea Amp Perrins, and Parsley Chopped Ts Salt. Scale it up or down for the number of people at the table.

Ingredients

• 1 cup
• 3 cup
• 3 cup
• 1 cup
• 3 cup
• 2 cup
• 2 tbsp

Method (preview)

1. 1

   Brown off duck breasts in some olive oil.

2. 2

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

3. 3

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

4. 4

   Stir and cook.

5. 5

   Add one cup water and garlic.

6. 6

   Cook.

7. 7

   Add wine and some more water.

8. 8

   Add other seasonings and tomato sauce.

9. 9

   Mix well.

10. 10

    Add andouille (or smoked sausage) and duck breasts. Stir.

11. 11

    Simmer on low heat for 3 to 4 hours. Stir occasionally. Add more salt and cayenne to your taste.

12. 12

    From Justin Wilson’s “Outdoor Cooking With Inside Help”