Duck Sausage
- 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
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