Recipe courtesy of Susur Lee
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Total:
55 min
Prep:
15 min
Cook:
40 min

Ingredients

Directions

Add all ingredients except for the foie gras. 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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