Recipe 4 All: Wild Duck and Andouille Sauce Piquant Recipe — Every recipe in the World on this site.

Recipe 4 All: Wild Duck and Andouille Sauce Piquant Recipe

Wild Duck and Andouille Sauce Piquant

Yield: 12 Servings
1cups Olive oil (for roux)
3cups Plain flour (for roux)
3cups Onions, chopped
1cups Bell pepper, chopped
3cups Geen onions, chopped
2cups Parsley, chopped
1  Water
2tablespoon Garlic, finely chopped
3cups Chablis wine
½teaspoon Dried mint, crushed
11cups Tomato sauce
3tablespoon Lea & Perrins
6teaspoon Louisiana hot sauce
5teaspoon Salt
1lb Andouille, sliced ¼" thick
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"

Your Wild Duck and Andouille Sauce Piquant is ready. Buon appetito!

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