Search
by Ingredient

Wild Duck & Andouille Sauce Piquant

StarStarStarStarHalf star

Submitted by blusurfer

YIELD

12 servings

PREP

10 min

COOK

4 hrs

READY

4 hrs

Ingredients

1 237
CUP ML OLIVE OIL
3 7.1E+2
3 7.1E+2
CUPS ML ONIONS
chopped
1 237
CUP ML SWEET RED BELL PEPPERS
chopped *
3 7.1E+2
2 473
CUPS ML PARSLEY LEAVES
chopped
1 1
X X WATER *
2 3E+1
TABLESPOONS ML GARLIC
chopped
3 7.1E+2
CUPS ML WHITE WINE
chablis *
½ 2.5
TEASPOON ML MINT LEAVES
crushed *
11 2.6
CUPS L TOMATO SAUCE
3 45
TABLESPOONS ML WORCESTERSHIRE SAUCE *
6 3E+1
TEASPOONS ML RED HOT PEPPER SAUCE
5 25
TEASPOONS ML SALT
1 453.6
POUND G ANDOUILLE
sliced *
2 ½ 1.1
POUNDS KG WILD DUCKS
breasts *

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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 352g (12.4 oz)
Amount per Serving
Calories 385 44% from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1023mg 43%
Total Carbohydrate 16g 16%
Dietary Fiber 6g 24%
Sugars g
Protein 15g
Vitamin A 38% Vitamin C 85%
Calcium 8% Iron 25%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

    Email this recipe