Wild Duck & Andouille Sauce Piquant
Yield
12 servingsPrep
10 minCook
4 hrsReady
4 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
olive oil
|
|
| 3 | cups |
all-purpose flour
|
|
| 3 | cups |
onions
chopped |
|
| 1 | cup |
sweet red bell peppers
chopped |
*
|
| 3 | cups |
scallions, spring or green onions
chopped |
|
| 2 | cups |
parsley leaves
chopped |
|
| 1 | x |
water
|
*
|
| 2 | tablespoons |
garlic
chopped |
|
| 3 | cups |
white wine
chablis |
*
|
| ½ | teaspoon |
mint leaves
crushed |
*
|
| 11 | cups |
tomato sauce
|
|
| 3 | tablespoons |
worcestershire sauce
|
*
|
| 6 | teaspoons |
red hot pepper sauce
|
|
| 5 | teaspoons |
salt
|
|
| 1 | pound |
andouille
sliced |
* |
| 2 ½ | pounds |
wild ducks
breasts |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
olive oil
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 7.1E+2 | ml |
onions
chopped |
|
| 237 | ml |
sweet red bell peppers
chopped |
*
|
| 7.1E+2 | ml |
scallions, spring or green onions
chopped |
|
| 473 | ml |
parsley leaves
chopped |
|
| 1 | x |
water
|
*
|
| 3E+1 | ml |
garlic
chopped |
|
| 7.1E+2 | ml |
white wine
chablis |
*
|
| 2.5 | ml |
mint leaves
crushed |
*
|
| 2.6 | l |
tomato sauce
|
|
| 45 | ml |
worcestershire sauce
|
*
|
| 3E+1 | ml |
red hot pepper sauce
|
|
| 25 | ml |
salt
|
|
| 453.6 | g |
andouille
sliced |
* |
| 1.1 | 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.
