Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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