---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Wild Duck and Andouille Sauce Piquant
 Categories: Cajun, Poultry, Sauces
      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  Green onions; chopped
      2 c  Parsley, chopped
      1    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 1 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 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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