Wild Duck and Andouille Sauce Piquant
Dive into the bold and spicy flavors of the South with this Wild Duck and Andouille Sauce Piquant recipe—a Louisiana classic that brings a touch of rustic elegance to your table. Juicy wild duck breasts and smoky andouille sausage are the stars of this hearty, slow-simmered dish, enriched with the “holy trinity” of Cajun cooking: onions, bell peppers, and celery. A light roux and a vibrant tomato base infused with Cajun seasoning, Worcestershire, and a hint of heat create a deeply flavorful sauce. Perfectly paired with fluffy white rice and garnished with fresh parsley and green onions, this comforting one-pot meal is ideal for special occasions or when you're craving a taste of Creole cuisine. Whether you're a wild game enthusiast or just looking to spice up your dinner routine, this sauce piquant is sure to impress!
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Recipe Information
Ingredients
- 2 pieces wild duck breasts
- 8 ounces andouille sausage
- 1 large, diced onion
- 1 large, diced bell pepper
- 2 stalks, diced celery
- 4 minced garlic cloves
- 28 ounces crushed tomatoes
- 2 cups chicken stock
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 1 tablespoon Cajun seasoning
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce
- 1 piece bay leaf
- 2 stalks, chopped green onions
- 2 tablespoons, chopped fresh parsley
- 4 cups, cooked white rice
- 1 to taste salt
- 1 to taste black pepper
Instructions
Trim the wild duck breasts of any fat or excess skin and pat dry with paper towels. Season with a pinch of salt, pepper, and half of the Cajun seasoning.
Slice the andouille sausage into thin rounds and set aside.
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat.
Sear the wild duck breasts for 2-3 minutes on each side until browned, then remove and set aside.
Lower the heat to medium and add the sliced andouille sausage. Cook until browned and render some of the fat, about 3-4 minutes.
Add the diced onion, bell pepper, and celery to the pot. Sauté the vegetables until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Sprinkle the flour over the vegetable mixture and stir to combine. Cook for 1-2 minutes to form a light roux.
Pour in the crushed tomatoes and chicken stock, stirring to dissolve the roux. Add the remaining Cajun seasoning, Worcestershire sauce, hot sauce, and bay leaf. Bring the mixture to a simmer.
Return the seared duck breasts to the pot, submerging them in the sauce. Lower the heat to maintain a gentle simmer, cover, and cook for 45 minutes.
After 45 minutes, uncover and add the sliced andouille sausage back to the pot. Simmer uncovered for an additional 20-25 minutes to allow the sauce to thicken and the flavors to meld.
Taste and adjust the seasoning with salt, black pepper, and additional hot sauce if desired.
Garnish the dish with chopped green onions and parsley. Serve the sauce piquant over hot cooked white rice.
Nutrition Facts
Calories |
2720 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.9 g | 152% | |
| Saturated Fat | 32.4 g | 162% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 403 mg | 134% | |
| Sodium | 7775 mg | 338% | |
| Total Carbohydrate | 282.7 g | 103% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 42.4 g | ||
| Protein | 135.1 g | 270% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 470 mg | 36% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 4012 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
