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Duck Sausage
Recipe courtesy Susur Lee

Ingredients
Duck Sausage:
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


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Copyright 2006 Television Food Network, G.P., All Rights Reserved

1 pound foie gras
Duck skin
8 pounds duck fat

Butcher?s string

Directions
Add all ingredients except for the foie gras into a
large bowl. Mix well. Roll out and add the foie gras to the center. Roll into a
sausage. Cover using the duck skin for casing. Tie with butcher?s string to
secure. Confit the duck sausage by cooking in duck fat in a very slow heat until
cooked (about 25 minutes). Take out and roast in a roasting pan, in a preheated
350 degree oven, until golden brown and crispy.


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Copyright 2006 Television Food Network, G.P., All Rights Reserved

Wine Suggestion: River Bend, Russian River Valley, Pinot Noir, 1996

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Copyright 2006 Television Food Network, G.P., All Rights Reserved