Duck Sausage

12 ingredients
9 steps

Ingredients

  • 2 tablespoons ground duck meat
  • 1 cup diced duck meat
  • 2 tablespoons ground duck fat, plus more for cooking sausage
  • 1/4 cup flour (add enough hot water to make a small pastry dough, about 2 tablespoons)
  • 2 tablespoons port wine
  • 1 teaspoon fennel seeds
  • Salt and pepper
  • Sugar
  • 1 egg white
  • 1 pound foie gras
  • Duck skin
  • Butcher's string

Directions

  1. 1
    Add all ingredients except for the foie gras.
  2. 2
    Mix well.
  3. 3
    Roll out and add the foie gras to the center.
  4. 4
    Roll into a sausage.
  5. 5
    Cover using the duck skin for casing.
  6. 6
    Tie with butcher's string to secure.
  7. 7
    Confit the duck sausage by cooking in duck fat in a very slow heat until cooked (about 25 minutes).
  8. 8
    Take out and roast in a roasting pan, in a preheated 350 degree oven, until golden brown and crispy.
  9. 9
    Wine Suggestion: River Bend, Russian River Valley, Pinot Noir, 1996

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