---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Wild Duck and Andouille Sauce Piquant
  Categories: Cajun, Poultry, Sauces
       Yield: 12 servings
  
       1 c  Olive oil (for roux)                3 c  Chablis wine
       3 c  Plain flour (for roux)            1/2 ts Dried mint, crushed
       3 c  Onions, chopped                    11 c  Tomato sauce
       1 c  Bell pepper, chopped                3 tb Lea & Perrins
       3 c  Geen onions, chopped                6 ts Louisiana hot sauce
       2 c  Parsley, chopped                    5 ts Salt
 	    1 x  Water				     1 lb Andouille, sliced
      1/4″ thick
       2 tb 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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