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Recipe courtesy of Susur Lee

Show: East Meets West with Ming Tsai

Episode: The Whole Duck

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Total:: 55 min
Active:: 10 min

Yield:: 2 to 4 servings

Level:: Advanced

Ingredients

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

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

Name: Duck Sausage
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 2 to 4 servings
Cuisine: asian
Ingredients: 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