TreeDawg's alligator sauce piquant recipe question

thanks for the help!

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domestic duck

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I presume. Buying it at the grocery.

I really doubt there is much difference between using duck vs alligator.

found this...
wild duck or alligator sauce piquante

and it says

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This recipe works well with alligator too. Cube the alligator meat and follow the rcipe above

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, so i dont think you need to take any added steps.

my one question is game vs domestic duck. Not sure if there are huge differences in how the meat will hold up, etc. I really doubt it.

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can you post the recipe? sounds interesting to say the least

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Here is treedawg's recipe with some (very minor) spirit of dunson modifications. Also - I think his original recipe was for like 50 people. this one is scaled down.

Alligator Sauce Piquante

2.5 lbs gator meat – fat trimmed off, cut to stew size – seasoned
12 oz smoked hot or andouille sausage – diced
2 yellow onions – chopped (2 cups)
1 bell pepper – chopped (1 cup)
3 stalks celery – chopped (3/4 cup)
3 cloves garlic – chopped
1/2 bunch green onions – chopped (2 cups)
1/2 box fresh mushrooms sliced
6 oz real salted butter
1 can Rotel tomatoes
2 cups seeded and chopped plum tomatoes
5 oz tomato paste
2.5 oz tomato sauce
1 cup Burgundy
2 TBS Lea & Perrins
1/3 cup oil
1/3 cup flour
3.5 cups water or chicken stock
Sugar

•Brown the gator in melted butter
•Brown sausage in another skillet at the same time
•Remove gator, and sauté onions, bell pepper, celery, garlic and 3/4 of the green onions
•Remove sausage when browned
•Add oil to pork fat from the sausage, add flower and brown to a dark roux
•Turn off the heat, add 1/2 of the Lea & Perrins, and blend
•Add tomato sauce, paste, rotel, and sugar to the sautéd vegetables. Cook until blended well, then add the roux. Cook until blended again
•Add burgundy, 1/2 of the Lea & Perrins, and 1/2 of the water, bring to a boil
•Add gator back to the pot, add water if needed (enough to cover the meat). Bring to a boil, reduce heat and start spooning off excess grease. Stir often.
•Season generously, and cook slow for 3 hours. Continue to spoon off grease and stir. Add water and seasoning as needed.
•Add mushrooms and sausage and cook 1 more hour.
•Garnish with green onions and serve over rice.

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Is there anything I should be aware of when substituting duck for gator meat?

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Let er rip Bro................I have used various types of meat for this recipe, all good!!!

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my one question is game vs domestic duck. Not sure if there are huge differences in how the meat will hold up, etc. I really doubt it.

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Game Duck has a stronger flavor, which is not a bad thing............unless you don't like that "gamey" taste.

If you are opting for Domestic Duck, you just as soon use Chicken.............

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My husband hasnt had a sauce piquante in awhile, and always asks why I never make it.

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I see you live in Texas, Venison is excellent in this recipe!!!!!

Two key ingredients: Real Butter & Burgundy......take your time, it will be worth it..........

My buddy made the recipe for a tailgate with venison instead of gator. It was good as well.

Since I am a Piscetarian, what do you think about using shrimp and vege sausage?

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Shrimp goes in Etouffe or Creole, not Sauce Piquant

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By who's definition? I've eaten plenty of sauce piquant in La w/ seafood.