Wild Duck And Andouille Sauce Piquant

• 1 cup olive oil (for roux)
• 3 cups plain flour (for roux)
• 3 cups onions, chopped
• 1 cup bell pepper, chopped
• 3 cups green onions, chopped
• 2 cups parsley, chopped
• water
• 2 tablespoons garlic, finely chopped
• 3 cups chablis
• 1/2 teaspoon dried mint, crushed
• 11 cups tomato sauce
• 3 tablespoons Lea & Perrins Worcestershire Sauce
• 6 teaspoons louisiana hot sauce
• 5 teaspoons salt
• 1 lb andouille sausage, sliced 1/4" thick
• 2 1/2 lbs wild duck breasts

1. Brown off duck breasts in some olive oil.
2. Make a roux with oil and flour.
3. Add onions, bell pepper, green onions, and parsley to roux.
4. Stir and cook.
5. Add one cup water and garlic.
6. Cook.
7. Add wine and some more water.
8. Add other seasonings and tomato sauce.
9. Mix well.
10. Add andouille (or smoked sausage) and duck breasts.
11. Stir.
12. Simmer on low heat for 3 to 4 hours.
13. Stir occasionally.
14. Add more salt and cayenne to your taste.
15. Serve over spaghetti or rice.

olive oil, flour, onions, bell pepper, green onions, parsley, water, garlic, chablis, mint, tomato sauce, worcestershire sauce, hot sauce, salt, andouille sausage, duck breasts

Taken from www.food.com/recipe/wild-duck-and-andouille-sauce-piquant-6542 (may not work)