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Categories:
olive oil flour onions sweet red bell peppers scallions parsley water garlic white wine Chablis mint tomato sauce Worcestershire sauce red hot pepper sauce salt
Viewed: 10 - Published at: 10 months agoIngredients
- 1 cup olive oil
- 3 cups flour, all-purpose
- 3 cups onions chopped
- 1 cup sweet red bell peppers chopped
- 3 cups scallions, spring or green onions chopped
- 2 cups parsley leaves chopped
- 1 x water
- 2 tablespoons garlic chopped
- 3 cups white wine chablis
- 1/2 teaspoon mint leaves crushed
- 11 cups tomato sauce
- 3 tablespoons worcestershire sauce
- 6 teaspoons red hot pepper sauce
- 5 teaspoons salt
- 1 pound andouille sliced
- 2 1/2 pounds wild ducks breasts
Method
- 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.
