---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cajun, Main dish, Poultry
       Yield: 12 servings
       1 c  Olive oil (for roux)                3 c  Chablis wine
       3 c  Plain flour (for roux)            1/2 t  Dried mint, crushed
       3 c  Onions, chopped                    11 c  Tomato sauce
       1 c  Bell pepper, chopped                3 T  Lea & Perrins
       3 c  Geen onions, chopped                6 t  Louisiana hot sauce
       2 c  Parsley, chopped                    5 t  Salt
       1 x  Water                               1 lb Andouille, sliced 1/4“=
       2 T  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
   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"