I need a duck sauce piquante recipe! TIA

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sauce piquant mix from Albertsons

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Say what?

From the F&D Board recipe collection:

TreeDawg's Sauce Picante (10 servings)

Sub in duck for the game.

Note: This is a reduced recipe for a large recipe.

This is the real deal!!!!!!!!!!

4 1/4 lbs meat cut stew size.(Alligator, Venison or Turtle)
13 1/3 oz Smoked Hot Sausage or Andoulle diced.
3 3/4 Yellow Onions chopped.
1 2/3 Bell Peppers chopped.
1/2 bunch Celery chopped.
3 3/4 cloves Garlic chopped.
7/8 bunches Green Onion chopped.
1/2 box Fresh Mushrooms sliced.
13 1/3 oz Real Salted Butter.
1 2/3 cans Rotel.
10 oz Tomato Paste.
5 oz Tomato Sauce.
1 2/3 cups Burgundy.
3 1/3 Tbs Lea & Perrins.
7/8 tsp Sugar.
6 2/3 Tbs Oil.
6 2/3 Tbs Flour.
1 2/3 quart Water.
2 1/8 gallons Black Iron Pot.
1/2 Black Iron Skillet.

Brown seasoned meat, in melted Butter, in Pot.

Brown Sausage in Skillet at same time.

Remove Meat and Sauté Onions, Bell Pepper, Celery, Garlic & 3/4 of the Green Onions. Save 1/4 of Green Onion for Garnish.

Remove Sausage when browned. Add Oil to Pork Fat from Sausage. Add Flour and brown to make a dark Roux. Add 1/4 Cup of Lea & Perrins when you turn off heat and blend.

Add Tomato Sauce, Paste, Rotel and Sugar to Sautéed Veggies. Cook until blended well then add Roux. Cook until blended well again.

Add Burgundy, 1/4 Cup of Lea & Perrins and 1/2 Gallon of Water. Bring back to boil.

Add Meat and Sausage back to pot. Add Water if needed, enough to cover meat well. Bring Back to boil, reduce heat and start spooning off excess grease. Stir often and deep to keep from sticking.

Season generously and cook slow for 3 hours. Continue to spoon off grease and stir. Add Water and Seasoning as needed.

Add Mushrooms and cook 1 more hour. Garnish with Green Onions, serve over Rice and with French Bread.

Addendum by TreeDawg

Over the years I have kinda tweeked the way I cook this recipe. I started browning my sausage first in main pot, removing, then adding only part of the butter for browning other meats. I didn't like how much liquid was in the pot and it boiled the meat more than browning it. Man, the magic of real butter & roux combined with Burgundy is amazing.

Servings: 10
Source: TreeDawg

Here is Donald LINK’S recipe. Sub duck for the chicken. I cook this 7-8 times a year.

don't "piquante" the duck. it's better in a brown gravy

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First time

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IMO, there are better options to cook duck, instead of a sauce piquant. Smoked duck and andouille gumbo would be tops on my list with a rich dark brown smokey gumbo. Lots of recipes on the i-net as Prejeans and Charlie G's are hard to beat.