Wild Duck And Andouille Sauce Piquant

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       Title: WILD DUCK AND ANDOUILLE SAUCE PIQUANT
  Categories: Cajun, Main dish, Poultry
       Yield: 12 servings
  
       1 c  Olive oil (for roux)
       3 c  Plain flour (for roux)
       3 c  Onions, chopped
       1 c  Bell pepper, chopped
       3 c  Geen onions, chopped
       2 c  Parsley, chopped
       1 x  Water
       2 tb Garlic, finely chopped
       3 c  Chablis wine
     1/2 ts Dried mint, crushed
      11 c  Tomato sauce
       3 tb Lea & Perrins
       6 ts Louisiana hot sauce
       5 ts Salt
       1 lb Andouille, sliced 1/4" thick
   2 1/2 lb Wild duck breasts
  
   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"
  
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