Duck Sausage Recipes

HOMEMADE DUCK OR GOOSE SAUSAGE SANDWICHES

Steps:

• Making sausage at home requires no special equipment and minimal culinary skills. The only gadget required is a food processor. If you don't have one, however, you can simply use a sharp chef's knife to turn whole waterfowl breast fillets into minced meat for sausage making.

DUCK SAUSAGE

Steps:

• It is best to prepare these sausages one day in advance and refrigerate them until ready to cook.
• Cut away and reserve the meat from the ducks. There should be about 2 pounds of meat. Discard the bones and any fibrous membranes. Reserve 1/4 pound duck fat.
• Cut the duck meat into 1-inch cubes and put in a mixing bowl. Chop up the duck fat and add it and the thyme, bay leaf, allspice, salt and pepper. Blend well.
• If using a sausage stuffer, put half the duck mixture into the container of a food processor and blend until the mixture is slightly finer than hamburger. Repeat with the remainder. Combine the two batches and add the pistachios. Blend well in a bowl. Follow the manufacturer's instructions for filling the sausage casings. If using a meat grinder and stuffer, follow the manufacturer's instructions for stuffing the casings. When the filling has been added, pinch off the casing and tie a knot at each end. Tie a piece of string at 5- or 6-inch intervals. There should be 11 or 12 sausages. Wrap the sausages in clear plastic wrap and refrigerate overnight.
• To cook, cut off as many lengths of sausage as desired. Prick each sausage all over, forming pin-sized holes. Grill or broil the sausages, turning as necessary, about 15 minutes or until done. Or preheat the oven to 375 degrees. Place the sausages in a skillet and add 1/8 inch water. Bring the water to a boil on top of the stove and place the skillet in the oven. Bake 15 to 20 minutes, turning once, or until the sausages are done.

DUCK SAUSAGE

Steps:

• 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

DUCK SAUSAGE RECIPE

Steps:

• Place duck and pork shoulder in a food processor and grind thoroughly. Place ground mixture in a large bowl. Heat butter in a skillet and sauté onion, celery, jalapeño and garlic until onion is translucent. Add orange juice and cook until liquid reduced by one-half. Add pepper and salt to taste. Remove from heat and allow to cool. Add mixture to bowl with ground duck, etc. Add egg and mix thoroughly with your hands. Form meat into egg-sized balls and then press into patties. Add enough oil to just coat the bottom of a skillet over medium heat. When oil is hot, add patties and sauté on each side until well-browned and cooked throughout. This recipe yields 4 to 6 servings.