Wild Duck and Andouille Sauce Piquant
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cajun Main Dish
Poultry
Amount Measure Ingredient — Preparation Method
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1 cup Olive oil (for roux)
3 cups Plain flour (for roux)
3 cups Onions — chopped
1 cup Bell pepper — chopped
3 cups Geen onions — chopped
2 cups Parsley — chopped
Water
2 tablespoons Garlic — finely chopped
3 cups Chablis wine
1/2 teaspoon Dried mint — crushed
11 cups Tomato sauce
3 tablespoons Lea & Perrins
6 teaspoons Louisiana hot sauce
5 teaspoons Salt
1 pound Andouille — sliced 1/4″ thick
2 1/2 pounds 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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Hot Barbecued Chicken
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cajun Main Dish
Poultry
Amount Measure Ingredient — Preparation Method
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1 each Chicken (3 lb)
Juice of 1-1/2 lemons
2 each Cloves garlic — (see note)
1 tablespoon Fresh ground black pepper
2 tablespoons Ground cayenne pepper
1 tablespoon Paprika
2 tablespoons Melted butter
NOTE: the two cloves of garlic should be crushed with 1 tablespoon of
salt. Split and butterfly the chicken by cutting down the backbone and
opening the chicken leaving the breast attached. Squeeze lemon juice over
the chicken. Mix together the garlic, peppers, and paprika, and add to
the melted butter. Pour over chicken. If possible, let the chicken sit
overnight, uncovered, in the refrigerator. Prepare the grill. Place the
chicken, breast side up, on the grill. Cover the grill and cook chicken
for 50 minutes or until done. Don’t turn. If the skin is not crispy,
place the chicken under the broiler to crisp the skin and brown, watching
carefully so that it doesn’t burn.
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