Recipe courtesy of Susur Lee
Episode: The Whole Duck
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55 min
10 min
2 to 4 servings



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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