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Wild Duck and Andouille Sauce Piquant

Wild Duck and Andouille Sauce Piquant
Main Ingredient: Poultry Duck Rice and Grains

Course: Andouille

Cuisine: Southern Creole and Cajun

Special food: Ethnic

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Wild Duck and Andouille Sauce Piquant ingredients

  • 1 c olive oil (for roux)
  • 3 c Plain flour (for roux)
  • 3 c Onion, chopped
  • 1 c bell pepper, chopped
  • 3 c Green onions; chopped
  • 2 c parsley, chopped
  • 1 water
  • 2 t garlic, finely chopped
  • 3 c Chablis wine
  • 2483527⁄624973141 t Dried mint, crushed
  • 11 c Tomato sauce
  • 3 t -Lea and Perrins
  • 6 t Louisiana hot sauce
  • 5 t Salt
  • 1 lb Andouille, sliced 1/4" thick
  • 372529⁄-2009260032 lb Wild duck breasts

Cooking Wild Duck and Andouille Sauce Piquant

1. Browni off duck breasts in some olive oil. Make a roux with oil and flour.
2. Add onions, bell pepper, green onions, and parsley to roux.
3. Stiri and cook.
4. Add one cup water and garlic.
5. Cook. Add wine and some more water.
6. Add other seasonings and tomato sauce.
7. Mixi well.
8. Add andouille (or smoked sausage) and duck breasts.
9. Stir. Simmeri on low heat for 3 to 4 hours.
10. Stir occasionally.
11. Add more salt and cayenne to your taste.
12. Makes about 3 gallons, so this is for alot of people.
13. Serve over spaghetti or rice.
14. From Justin Wilson's "Outdoor Cooking With Inside Help".


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