Wild Duck And Andouille Sauce Piquant

Course : Cajun
Serves: 12
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2 1/2 pounds wild duck breasts
1 pound andouille -- sliced 1/4 inch thick
5 teaspoons salt
6 teaspoons Louisiana hot sauce
3 tablespoons Worcestershire sauce
11 cups tomato sauce
1/2 teaspoon dried mint -- crushed
3 cups Chablis wine
2 tablespoons garlic -- finely chopped
1 cup water
2 cups parsley -- chopped
3 cups green onions -- chopped
1 cup bell pepper -- chopped
3 cups onions -- chopped
3 cups plain flour -- (for roux)
1 cup olive oil

Preparation / Directions:

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

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