Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           olive oil
   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 wine
     1/2  teaspoon      dried mint -- crushed
  11      cups          tomato sauce
   3      tablespoons   Worcestershire sauce
   6      teaspoons     Louisiana hot sauce
   5      teaspoons     salt
   1      pound         andouille -- sliced 1/4" thick
   2 1/2  pounds        wild duck breasts

Preparation:

Brown off duck breasts in some olive oil. Make a roux with oil and flour (see Justin's 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 a lot of people. Serve over spaghetti or rice. From Justin Wilson's "Outdoor Cooking With Inside Hel