Wild Duck and Andouille Sauce Piquant

This is one of the Zaar recipes that I adopted. I hope to prepare this one soon and will post any modifications that I make to the recip

• Ready In: 0 mins
• Serves: 12
• Yields: 3 gallons

Ingredients

• 1  cup olive oil (for roux)
• 3  cups plain flour (for roux)
• 3  cups onions, chopped
• 1  cup bell pepper, chopped
• 3  cups green onions, chopped
• 2  cups parsley, chopped
•  water
• 2  tablespoons garlic, finely chopped
• 3  cups  chablis
• 1⁄2 teaspoon dried mint, crushed
• 11  cups tomato sauce
• 3  tablespoons Lea & Perrins Worcestershire Sauce
• 6  teaspoons  louisiana hot sauce
• 5  teaspoons salt
• 1  lb andouille sausage, sliced 1/4" thick
• 2 1⁄2 lbs wild duck breasts

Directions

1. Brown off duck breasts in some olive oil.
2. Make a roux with oil and flour.
3. Add onions, bell pepper, green onions, and parsley to roux.
4. Stir and cook.
5. Add one cup water and garlic.
6. Cook.
7. Add wine and some more 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 more salt and cayenne to your taste.
15. Serve over spaghetti or rice.