Recipe Categories
Poultry 
Duck

Granny's Wild Duck Piquant

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 tbs Garlic, finely chopped 
3 c Chablis wine 
1/2 tesp Dried mint, crushed 
11 c Tomato sauce 
3 tbs Lea & Perrins 
6 tesp Louisiana hot sauce 
5 tesp 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 a lot of people. Serve over spaghetti or rice.

When you are right you cannot be too radical; when you are wrong you cannot be too conservative.

- Martin Luther King