Wild Duck and Andouille Sauce Piquant
| Yield: | 12 Servings |
| Categories: | Cajun, Main Dishes, Poultry |
| 1 | c | Olive oil (for roux) |
| 3 | c | Onions, chopped |
| 3 | c | Geen onions, chopped |
| Water | ||
| 3 | c | Chablis wine |
| 11 | c | Tomato sauce |
| 6 | ts | Louisiana hot sauce |
| 1 | lb | Andouille, sliced 1/4" thick |
| 3 | c | Plain flour (for roux) |
| 1 | c | Bell pepper, chopped |
| 2 | c | Parsley, chopped |
| 2 | tb | Garlic, finely chopped |
| 1/2 | ts | Dried mint, crushed |
| 3 | tb | Lea & Perrins |
| 5 | ts | Salt |
| 2 1/2 | lb | Wild duck breasts |
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