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- Prep Time:
- 10 min
- Inactive Prep Time:
- 0 min
- Cook Time:
- 45 min
- Level:
- Difficult
- Serves:
- 2 to 4 servings
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
1 pound foie gras
Duck skin
8 pounds duck fat
Copyright 2008 Television Food Network G.P., All Rights Reserved
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.
Wine Suggestion: River Bend, Russian River Valley, Pinot Noir, 1996
Copyright 2008 Television Food Network G.P., All Rights Reserved
Printed from FoodNetwork.com on 10/03/2008
© 2008 Scripps Networks, LLC. All Rights Reserved