Recipe courtesy of Susur Lee

Duck Sausage

  • Level: Advanced
  • Total: 55 min
  • Active: 10 min
  • Yield: 2 to 4 servings
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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 


Special equipment:
Butcher's string
  1. 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. 
  2. Wine Suggestion: River Bend, Russian River Valley, Pinot Noir, 1996
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