Wild Duck and Andouille Sauce Piquant

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. 1

   Brown off duck breasts in some olive oil.

2. 2

   Make a roux with oil and flour.

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.

11. 11

    Stir.

12. 12

    Simmer on low heat for 3 to 4 hours.

13. 13

    Stir occasionally.

14. 14

    Add more salt and cayenne to your taste.

15. 15

    Serve over spaghetti or rice.