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”
1cupolive oil( for roux)
3cupsplain flour( for roux)
1cupbell pepper, chopped
3cupsgreen onions, chopped
2tablespoonsgarlic, finely chopped
1/2 teaspoondried mint, crushed
3tablespoonsLea & Perrins Worcestershire Sauce
6teaspoonslouisiana hot sauce
1lbandouille sausage, sliced 1/4″ thick
2 1/2 lbswild duck breasts
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.
Add wine and some more water.
Add other seasonings and tomato sauce.
Add andouille (or smoked sausage) and duck breasts.
Simmer on low heat for 3 to 4 hours.
Add more salt and cayenne to your taste.
Serve over spaghetti or rice.
“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.”