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Cut-um
11-15-2000, 10:21 PM
Wild Duck or Goose Andouille Sauce 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 Tbsp Garlic, finely chopped
3 C. Chablis wine
1/2 tsp Dried mint, crushed
11 C. Tomato sauce
3 Tbsp Lea & Perrins Worstechisire Sauce
6 tsp Louisiana hot sauce
5 tsp Salt
2 lb Andouille, sliced 1/4" thick
1 lb Tasso (seasoned smoked ham)
3 1/2 lb Wild duck or goose breasts


1.) Brown off duck or goose breasts and Tasso in olive oil and set aside.
2.) Make a roux with oil and flour
3.) Add onions, bell pepper, green onions, and parsley to roux.
4.) Stir and cook for five minutes.
5.) Add one cup water and garlic.
6.) Stir to a smooth consistency.
7.) Add wine and some more water.
8.) Add other seasonings and tomato sauce.
9.) Mix well.
10.) Add Tasso and duck or goose breasts.
11.) Stir.
12.) Simmer on “low heat” for about 2 hours.
13.) Add Andouille or Smoked Sausage and cook for another hour till duck or goose is tender, stir occasionally.
14.) Add more salt and cayenne or other seasonings to your taste.

Makes about 3 gallons *Serve over spaghetti or rice with Garlic French Bread... Ah" Eeee!!!


[This message has been edited by Cut-um (edited 08-26-2001).]

Cut-um
08-26-2001, 05:25 PM
bump