Wild Duck And Andouille Sauce Piquant

Ingredients

240 ml olive oil
375 gr flour
350 gr onions
140 gr bell pepper
350 gr geen onions
50 gr parsley
1 water
6 gr garlic
700 ml chablis wine
1 gr mint
2,600 ml tomato sauce
3 lea
30 ml louisiana sauce
14 gr salt
1 andouille
850 gr wild duck breasts

Instructions

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. Makes about 3 gallons, so this is for alot of people. Serve over spaghetti or rice. From Justin Wilson's "Outdoor Cooking With Inside Help"