Yield 3 gallons, 12 serving(s) Number Of Ingredients 16 Steps:
Brown off duck breasts in some olive oil. Make a roux with oil and flour. 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. Serve over spaghetti or rice.
Time 1h20m Yield 6 serving(s) Number Of Ingredients 11 Steps:
Heat oil in a heavy sauce pot. Add flour, cook stirring constantly until the color of copper. Stir in onions and bell pepper, cook until tender. Add roast, water, Ro-Tel, crushed tomatoes, cayenne,salt and pepper. Stir to combine. Cook on medium-low heat for 1 hour. Serve over cooked rice.
