Recipe courtesy of Susur Lee
Episode: The Whole Duck
Save Recipe Print
Total:
55 min
Active:
10 min
Yield:
2 to 4 servings
Level:
Advanced

Ingredients

Directions

Special equipment: 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

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Duck Sausage

Recipe courtesy of Susur Lee

Duck and Andouille Sausage Gumbo

Bacon Wrapped Duck Breast with Cranberry Duck Sausage

Recipe courtesy of Lynn Crawford

Smoked Sausage, Duck and White Bean Soup

Recipe courtesy of Emeril Lagasse

Baked Mac 'N Cheese with Caramelized Onions and Duck Sausage

Recipe courtesy of Nadia G|Nadia G

Baked Mac 'N Cheese with Caramelized Onions and Duck Sausage

Recipe courtesy of Nadia G

Wild Mallard Duck Cassoulet with Duck Confit, White Beans, Surry County Sausage, Braised Greens, and Poached Duck Foie Gras

Recipe courtesy of Walter Bundy

Browse Reviews By Keyword

          Latest Stories