Duck Sausage

Total Time:
55 min
Prep:
10 min
Cook:
45 min

Yield:
2 to 4 servings
Level:
Advanced

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
  • 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


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