Zutaten für Wild Duck And Andouille Sauce Piquant
- 4 tablespoons olive oil
- Plain Flour
- 1 medium onion (chopped)
- 1 green bell pepper (chopped)
- 2 green onions (chopped)
- 1/4 cup chopped fresh parsley
- 1 1/2 cups water
- 4 cloves garlic (minced)
- Chablis
- Dried Mint
- 1 (28-ounce) can crushed tomatoes
- Lea & Perrins Worcestershire Sauce
- Louisiana Hot Sauce
- Salt and pepper to taste
- Andouille Sausage
- 2 wild duck breasts (about 1 lb total)
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Zubereitung von Wild Duck And Andouille Sauce Piquant
- Season 2 wild duck breasts (about 1 lb total) with salt and pepper. Brown in 2 tablespoons olive oil over medium-high heat for 3-4 minutes per side, until nicely seared. Remove from pan and set aside.
- In the same pan, make a roux by whisking together 2 tablespoons olive oil and 1/4 cup all-purpose flour until smooth and lightly browned (about 5 minutes).
- Add 1 medium onion (chopped), 1 green bell pepper (chopped), 2 green onions (chopped), and 1/4 cup chopped fresh parsley to the roux. Stir and cook for 5 minutes, until softened.
- Add 1 cup water, 4 cloves garlic (minced), and 1 teaspoon salt. Bring to a simmer and cook for 5 minutes.
- Stir in 1/2 cup dry white wine, 1/2 cup chicken broth, 1 (28-ounce) can crushed tomatoes, 1 teaspoon smoked paprika, 1/2 teaspoon cayenne pepper (or more, to taste), and 1/4 teaspoon black pepper.
- Add 8 ounces andouille sausage (sliced) and the browned duck breasts to the sauce.
- Stir well to combine, reduce heat to low, cover, and simmer for 3-4 hours, or until the duck is very tender. Stir occasionally.
- Adjust seasoning with salt and cayenne pepper to your liking.
- Serve the Wild Duck and Andouille Sauce Piquant over cooked spaghetti or rice.
Nutrition Information (Approximate per serving)
Sodium
113 g
Sugar
54g
Fat
31g
Carbs
17g
