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Wild Duck And Andouille Sauce Piquant

Wild Duck And Andouille Sauce Piquant comes together with Olive Oil C Chablis Wine, Plain Flour T Dried Mint Crushed, Onions Chopped C Tomato Sauce, Bell Pepper Chopped T Lea Amp Perrins, and Parsley Chopped T Salt. Keep it handy for the next time you cook it.

Ingredients

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

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. Add wine and some more water. Add other seasonings and tomato sauce.

7. 7

   Mix well.

8. 8

   Add andouille (or smoked sausage) and duck breasts.

9. 9

   Stir.

10. 10

    Simmer on low heat for 3 to 4 hours.

11. 11

    Stir occasionally.

12. 12

    Add more salt and cayenne to your taste.

13. 13

    Serve over spaghetti or rice.