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. 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

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 AND SAUSAGE GUMBO

Steps:

• Heat a large pot over medium heat.
• Add 1/2 cup peanut oil and heat until hot.
• Season the duck pieces with salt and pepper and add to the pot.
• Cook, turning and rearranging a few times, until browned on all sides, about 5 minutes.
• Remove the ducks from the pot and set aside; discard the oil in the pot.
• Add the remaining 1/3 cup oil to the pot and heat over medium heat until hot.
• Add the sausage and cook, stirring, until browned, about 2 minutes.
• Scoop out the sausage and set it aside with the duck.
• Sprinkle the flour into the oil and sausage drippings in the pot.
• Whisk to combine.
• Cook, stirring, over very low heat for 5-7 minutes or until it makes a dark roux.
• Add the onion, bell pepper, celery, parsley, and garlic.
• Gradually stir in 1 to 2 cups of the broth to make a smooth sauce.
• Add the thyme, marjoram, and sage.
• Add the duck pieces and sausage, pouring in any of their drippings.
• Add the remaining broth.
• Bring to a boil, decrease the heat to low, and simmer for 2 hours, until the duck is fall-off-the-bone tender.
• Serve over wild rice and sprinkle with chives and hot sauce to taste.

DUCK SAUSAGE PIZZA WITH GREEN ONIONS AND TOMATO

Steps:

• Position rack in center of oven and preheat to 450°F. Mix olive oil, minced garlic and dried crushed red pepper in small bowl. Place pizza crust on rimless baking sheet. Sprinkle grated mozzarella cheese over all but 1-inch border of crust. Top mozzarella with chopped tomato, then oregano, sliced sausages, chopped green onions and grated Parmesan, in that order. Drizzle garlic-oil mixture over pizza.
• Bake pizza until crust edges are crisp and brown and cheese melts, about 15 minutes. Sprinkle pizza with minced fresh parsley. Cut pizza into wedges and then serve immediately.

ESTOUFFAT WITH DUCK SAUSAGE

Steps:

• Place beans in bowl, cover with water to a depth of 2 inches and allow to soak at least 4 hours or overnight. Drain and rinse beans.
• Preheat oven to 300 degrees.
• In a heavy casserole slowly saute the salt pork or bacon until it is golden. Or heat the duck fat. Add duck sausage and saute until lightly browned. Remove duck sausage from the pan. Add onions and carrot to the pan and saute until onions are golden. Stir in the garlic.
• Add tomatoes, return beans to casserole and add bouquet garni. Add two cups water and several generous grindings of black pepper. Add two cups boiling water. Slice duck sausage into chunks 1 inch thick and add it.
• Cover casserole and place in oven. Bake for 2 hours. Remove bouquet garni, season to taste with salt and pepper and serve.

CHEF JOHN'S DUCK, SAUSAGE, AND SHRIMP GUMBO

Steps:

• Heat vegetable oil in a skillet over medium heat. Cook duck legs in the hot oil, skin-side down, until duck legs are browned and skillet contains rendered duck fat, about 10 minutes on the skin side. Flip and cook 3 to 4 minutes on the meat side. Remove duck legs from skillet, leaving rendered duck fat in the skillet.
• Whisk 1 cup flour into the duck fat, adding enough vegetable oil to make the flour mixture a thick and smooth roux. Turn heat to medium-low and cook the roux, stirring constantly, until it turns a rich reddish-brown color, about 40 minutes. Whisk 2 more tablespoons flour into roux and cook for 2 minutes.
• Whisk chicken broth into roux, 1 cup at a time, until all broth has been incorporated. Remove roux mixture from heat.
• Brown andouille sausage in a large Dutch oven over medium heat, about 8 minutes; stir in onion, peppers, celery, and 4 green onions, cooking until onion is translucent, about 10 minutes. Stir thyme, bay leaf, black pepper, and cayenne pepper into sausage mixture, followed by diced tomatoes. Stir to combine.
• Place smoked ham hock into the center of the sausage and vegetables. Pour roux mixture over ham hock along with enough water to cover. Place duck legs into mixture. Bring to a simmer, turn heat to low, and cover with a lid set at an angle to let steam out. Simmer slowly, stirring occasionally until duck and ham hock meat are tender, about 4 hours. Skim as much fat as possible off the top as it simmers.
• Remove duck and ham hock to a bowl and let cool. Stir pickled okra into gumbo. Pick meat from duck legs and pork hock and return meat to the gumbo. Simmer gumbo for 45 more minutes.
• Turn heat to medium-high, bring gumbo to a boil, and stir in shrimp and crawfish tails. Cook until shrimp and crawfish tails are bright pink, about 3 minutes. Stir in 1 tablespoon green onion, taste and adjust seasoning, and serve.