Duck Sausage Recipes

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

Steps:

• Working with 1 duck breast at a time, spread a butterflied breast skin down on a work surface. Sprinkle the breast with salt and pepper. Place the cooked spinach down in a thin layer along the center the breast. Then top with a row of Onion Petals, followed by a row of cranberries in the center of the breast. Fold the duck breast meat over onto itself to form a roll. Place 4 lengthwise overlapping slices of bacon on the work surface and place 2 slices perpendicular to the 4 slices so they overlap by 1-inch to form a cross. Place the duck breast in the center, parallel to the 2 bacon slices, fold the bacon over the duck, and then roll it up to make a neat package. Repeat with the remaining duck breasts.
• Preheat the oven to 375 degrees F.
• Heat the olive oil over medium heat in a large ovenproof saute pan. Carefully place the bacon wrapped duck breast in the pan and cook on all sides for about 6 minutes to render and brown the bacon. Drain off most of the fat from the pan and put into the oven to finish the cooking, 15 to 20 minutes.
• Remove the pan from the oven and let the duck breast rest for 5 to 8 minutes before slicing. Slice each duck breast into 4 even slices. Place the sliced duck breast on the plate with the Cranberry Duck Sausage. Drizzle with the Cranberry Maple Syrup.
• Preheat the oven to 350 degrees F.
• In a medium saucepan, heat the olive oil over high heat. Carefully place the onions in the pan cut-side down. Cook until golden brown, 2 minutes on each side. Add the butter and continue to cook the onions in the foaming butter for about 4 minutes. Season with salt and pepper. Add the chicken stock and place the pan in the oven for 20 minutes. Remove from the oven and let cool.
• In a large mixing bowl, add the ground duck meat, sun-dried cranberries and thyme, and mix well. Sprinkle with salt and pepper. Place the sausage mixture into a piping bag. Find the end of the casing and slip it over the end of the piping bag and push the casing over the tip of the piping bag so that it forms an accordion-like pleat. Keep the casing wet throughout this process (keep dipping your hands in warm water). Applying pressure to the piping bag with one hand, stuff the casing with the sausage. As a sausage is formed, make links by twisting the sausage, and then pipe again. Regulate the flow of the sausage into the casing by applying different amounts of pressure to the piping bag. This will determine how tightly packed the sausage is; if you try and pack the sausage too tightly the casing will burst. If the casing does burst, tie it off at that point and start again.
• In a cast-iron skillet over medium heat, add the oil and sausages. Cook evenly on all sides until golden brown, about 6 minutes.
• In a small saucepan, melt the butter over medium heat. Add the maple syrup, cranberries and vanilla bean and cook for 5 minutes. Remove from heat and let steep for 10 minutes.

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.

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.

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.