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Wild Duck PIquant

1 (3 to 5-pound) duck
1/2 cup olive oil
1/2 cup olive oil
3 cups all-purpose flour
2 cups chopped onions
1 green bell pepper, chopped
2 cups chopped green onion
2 cups chopped flat-leaf parsley
1 cup water
2 tablespoons minced garlic cloves
3 cups dry white wine
1/2 cup water
1/2 teaspoon dried mint
1 cup tomato sauce
2 tablespoons liquid hot pepper sauce
1 tablespoon salt
1 pound link sausage, sliced

1. In a saucepan, brown duck in 1/2 cup olive oil. When done, remove the duck, set aside, and keep warm.
2. To the saucepan, add another 1/2 cup olive oil and flour, stirring, cooking slowly, until browned. Stir in chopped onions, chopped green bell pepper, chopped green onions, and parsley. Stir and cook until the vegetables are soft. Add water and minced garlic cloves. Stir until well mixed then add white wine, water, dried mint, tomato sauce, liquid hot pepper sauce, salt, and sliced link sausage. Mix well then return the duck to the skillet. Stir occasionally and simmer for 2 hours, or until done.

Makes 6 to 8 servings.

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