Wild Duck And Andouille Sauce Piquant Recipe
Yield: 12 servingsRecipe by luhu.jp
Ingredients:
1 cup: Olive oil, for roux
3 cup: Chablis wine,
3 cup: Plain flour, for roux
1/2 tsp: Dried mint, crushed
3 cup: Onions, chopped
11 cup: Tomato sauce,
1 cup: Bell pepper, chopped
3 tbsp: Lea & Perrins,
3 cup: Geen onions, chopped
6 tsp: Louisiana hot sauce,
2 cup: Parsley, chopped
5 tsp: Salt,
Water,
1 lbs: Andouille, sliced 1/4" thick
2 tbsp: Garlic, finely chopped
2 1/2 lbs: Wild duck breasts,
Directions:
Brown off duck breasts in some olive oil.
Make a roux with oil and flour (see Justins 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 Wilsons "Outdoor Cooking With Inside Help"
Source from luhu.jp
Make a roux with oil and flour (see Justins 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 Wilsons "Outdoor Cooking With Inside Help"
Source from luhu.jp