Recipe for Wild Duck and Andouille Sauce Piquant 
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Yield:
12 Servings
Ingredients:
Amount Ingredient
1 cup Olive oil (for roux)
3 cup Plain flour (for roux)
3 cup Onions, chopped
1 cup Bell pepper, chopped
3 cup Geen onions, chopped
2 cup Parsley, chopped
1 x Water
2 tbl Garlic, finely chopped
3 cup Chablis wine
1/2 tsp Dried mint, crushed
11 cup Tomato sauce
3 tbl Lea & Perrins
6 tsp Louisiana hot sauce
5 tsp Salt
1 lb Andouille, sliced 1/4" thick
Instructions:
Instructions: Brown off duck breasts in some olive oil. Make a roux with oil and flour

(see Justins 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 alot of people. Serve over spaghetti or rice.

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