Wild Duck & Andouille Sauce Piquant

Now this right here is bayou cooking, cher.

Wild duck breasts get browned up, then nestled into a dark roux loaded with the holy trinity, garlic, and enough tomato sauce to turn the whole pot a deep, brick red.

Sliced andouille brings that smoky, peppery punch, while Chablis and a generous pour of hot sauce make sure nobody at the table falls asleep.

Simmer it low for 3 to 4 hours and the duck goes fork-tender while the sauce thickens into something you’ll want to spoon over everything in sight. Serve it over rice and let the good times roll.

Variations

• No wild duck? Domestic duck breasts or even bone-in chicken thighs work in a pinch
• Swap andouille for smoked sausage if you want a little less heat
• Stir in a handful of sliced okra during the last hour for a gumbo-style twist

Kitchen Tips

• Get that roux dark and nutty before adding the vegetables; a light roux won’t give you the depth this dish needs
• Brown the duck breasts with the skin on to render some fat, then remove the skin before adding them to the pot if you prefer a leaner sauce
• Add the cayenne gradually and taste as you go; you can always add more heat, but you can’t take it back
• This tastes even better the next day after the flavors have had time to marry