Wild Duck and Andouille Sauce Piquant

  • Prep Time: 0 mins
  • Total Time: 0 mins
  • Serves: 12,Yield: 3gallons
  • About This Recipe

    “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”

    Ingredients

  • 1cupolive oil( for roux)
  • 3cupsplain flour( for roux)
  • 3cupsonions, chopped
  • 1cupbell pepper, chopped
  • 3cupsgreen onions, chopped
  • 2cupsparsley, chopped
  • water
  • 2tablespoonsgarlic, finely chopped
  • 3cupschablis
  • 1/2 teaspoondried mint, crushed
  • 11cupstomato sauce
  • 3tablespoonsLea & Perrins Worcestershire Sauce
  • 6teaspoonslouisiana hot sauce
  • 5teaspoonssalt
  • 1lbandouille sausage, sliced 1/4″ thick
  • 2 1/2 lbswild duck breasts
  • Directions

  • Brown off duck breasts in some olive oil.
  • Make a roux with oil and flour.
  • 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.
  • Serve over spaghetti or rice.
  • Reviews

  • “This was a delicious dish! It makes a lot of sauce which we poured over some rice as well. The only thing that I would add next time is pepper. Thanks Dreamgoddess! Made for ZWT3.”

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