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Wild duck and andouille sauce piquant


Ingredients

1 cup Olive oil (for roux)
3 cup Onions, chopped
3 cup Geen onions, chopped
1 x Water
3 cup Chablis wine
11 cup Tomato sauce
6 tbsp Louisiana hot sauce
1 lbs Andouille, sliced ¼" thick 2 ½ lb Wild duck breasts
3 cup Plain flour (for roux)
1 cup Bell pepper, chopped
2 cup Parsley, chopped
2 tbsp Garlic, finely chopped
1/2 tbsp Dried mint, crushed
3 tbsp Lea & Perrins
5 tbsp Salt


Directions
  1. Brown off duck breasts in some olive oil.
  2. Make a roux with oil and flour (see justin"s recipe




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