- 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
- 1 egg white
- 1 pound foie gras
- Duck skin
- 8 pounds duck fat
- Butcher?s string
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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