Wild Duck and Andouille Sauce Piquant

Name: Wild Duck and Andouille Sauce Piquant
Yield: 3 gallons, 12 serving(s)
Ingredients: 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

🍽 3 gallons, 12 serving(s) 🏷 Duck Breasts

This robust Cajun-inspired dish combines wild duck breasts and sliced andouille sausage in a deeply flavoured sauce. The base begins with a traditional roux, built upon with the holy trinity of onions, bell pepper, and green onions, plus parsley and garlic. Chablis wine, tomato sauce, and a blend of seasonings create the complex, piquant gravy. The whole pot is left to simmer gently for several hours, allowing the flavours to meld beautifully before serving over your choice of pasta or rice.

Ingredients

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

Method

Brown the duck breasts in a little olive oil.
Prepare a roux using the oil and plain flour.
Mix the chopped onions, bell pepper, green onions, and parsley into the roux.
Continue to stir and cook the vegetable mixture.
Pour in one cup of water along with the finely chopped garlic.
Allow this to cook for a while.
Add the Chablis wine and a further quantity of water.
Incorporate the remaining seasonings, including the Worcestershire and hot sauces, dried mint, salt, and the tomato sauce.
Blend everything together thoroughly.
Place the sliced andouille sausage and the browned duck breasts into the pot.
Give the contents a good stir.
Leave the sauce to simmer gently for 3 to 4 hours.
Remember to stir the pot from time to time.
Adjust the final seasoning with extra salt and cayenne pepper according to your preference.
This dish is traditionally served ladled over a bed of spaghetti or rice.

Nutrition (per serving)

Sodium2721600 mg

Recipe details

CategoryDuck Breasts

AuthorDreamgoddess