Wild Duck and Andouille Sauce Piquant

• 1 cup olive oil
• 3 cups flour, all-purpose
• 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
• 1/2 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 1/2 pounds wild ducks breasts

1. Brown off duck breasts in some olive oil.
2. Make a roux with oil and flour (see Justin's recipe posted earlier).
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.

olive oil, flour, onions, sweet red bell peppers, scallions, parsley, water, garlic, white wine chablis, mint, tomato sauce, worcestershire sauce, red hot pepper sauce, salt

Taken from recipeland.com/recipe/v/wild-duck-andouille-sauce-piqua-43169 (may not work)