Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Olive oil (for roux) 3 c Chablis wine
3 c Plain flour (for roux) 1/2 t Dried mint, crushed
3 c Onions, chopped 11 c Tomato sauce
1 c Bell pepper, chopped 3 T Lea and Perrins
3 c Geen onions, chopped 6 t Louisiana hot sauce
2 c Parsley, chopped 5 t Salt
1 x Water 1 lb Andouille, sliced 1/4" thick
2 T Garlic, finely chopped 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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