Wild Duck and Andouille Sauce Piquant Recipe

Ingredients

• 1 cups Olive oil (for roux)
• 3 cups Plain flour (for roux)
• 3 cups Onions, chopped
• 1 cups Bell pepper, chopped
• 3 cups Geen onions, chopped
• 2 cups Parsley, chopped
• 1 Water
• 2 tablespoon Garlic, finely chopped
• 3 cups Chablis wine
• ½ teaspoon Dried mint, crushed
• 11 cups Tomato sauce
• 3 tablespoon Lea & Perrins
• 6 teaspoon Louisiana hot sauce
• 5 teaspoon Salt
• 1 lb Andouille, sliced ¼" thick
• 2½ lb Wild duck breasts