ESTOUFFAT WITH DUCK SAUSAGE
Provided by Florence Fabricant
Categories dinner, casseroles, one pot, main course
Time 2h15m
Yield Four servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 731, UnsaturatedFat 23 grams, Carbohydrate 50 grams, Fat 38 grams, Fiber 12 grams, Protein 49 grams, SaturatedFat 12 grams, Sodium 1956 milligrams, Sugar 9 grams, TransFat 1 gram
CASSOULET WITH DUCK AND HOT SAUSAGES
Provided by Christine Muhlke
Categories dinner, main course
Time 5h
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Fill a large pot with tepid water, add the beans, set over low heat and bring slowly to a boil. Remove from the heat and let the beans soak for about 1 1/2 hours.
- Put the pork rind into a pot of cold water, bring to a boil and cook for 20 minutes. Rinse with cold water and cut into pieces about 1 inch square. Wrap in cheesecloth, tie into a bundle and set aside.
- When the beans have finished soaking, add the pork rind, the onion stuck with cloves, the carrots and the bouquet garni. Add more water if necessary to cover the beans, bring to a boil and simmer, uncovered, for 112 hours or until the beans are tender but still slightly firm. Remove the scum that will rise to the surface.
- Cut 1 1/2 pounds of the bacon into lardons 1 inch by 1/2 inch, cover them with cold water in a pan and boil for 10 minutes. Drain and reserve.
- Cut the ducks into serving pieces with poultry shears or a heavy sharp knife. Cut the sausage into 1-inch slices.
- Cut the remaining bacon into small pieces and place it with 1 tablespoon of water into a heavy, 6-to-8-quart pot. Set over low heat to render about 4 tablespoons of fat. Discard the bacon and leave the fat in the pot.
- Thoroughly dry the duck pieces and add them to the pot with the sausage and prepared lardons, and brown the duck evenly on all sides, about 15 minutes. (If the pot isn't big enough, use a second pot or heavy skillet.) Add the sliced onions. When everything is browned, cover with stock, stir in the tomato paste and bring to a boil, stirring. Add the garlic. Sprinkle with pepper, lower the heat and simmer for at least 45 minutes, or until the duck is tender. If the duck is cooked before the beans, turn off the flame and let it wait, covered.
- When the beans are tender, discard the pork rind and the bouquet garni, and add the beans and their cooking juice to the duck. Simmer together until the flavor is nicely blended. With a spoon or bulb baster, remove any fat that has risen to the surface. Remove the beans to a warm serving platter with a slotted spoon, and arrange the meat on top of them. Reduce the cooking liquid to 2 cups and strain. Taste and correct the seasoning. Pour the sauce over the meat and beans, sprinkle with chopped parsley and serve.
DUCK AND ANDOUILLE ETOUFFéE
Roux becomes the base for this étouffée, which uses plenty of smoky, chunky Cajun andouille and well-seasoned chopped duck meat. If you have a favorite Chinese barbecue restaurant, you can buy a duck there. Even grocery store rotisserie chicken will work.
Provided by Kim Severson
Categories dinner, lunch, one pot, main course
Time 55m
Yield 8 servings
Number Of Ingredients 17
Steps:
- In a heavy-duty casserole over medium-high heat, heat oil and whisk in a sprinkling of flour. Continue to sprinkle in the flour until it is all used, whisking vigorously so that mixture is smooth and does not burn. Continue to whisk until mixture is a very dark brown color but is not burned; this may take 10 minutes or more.
- Reduce heat to low and add celery, onion, garlic, red bell pepper, green bell pepper and parsley. Stir to mix well. Add black pepper, thyme, bay leaves, salt and cayenne pepper. Add stock a cup at a time, stirring well after each addition.
- Add tomato paste and sausage, raise heat to medium high and simmer uncovered for 30 minutes, stirring occasionally. Add duck meat, and stir well. Simmer until heated through, about 10 minutes. Serve, if desired, over rice or cornbread.
Nutrition Facts : @context http, Calories 910, UnsaturatedFat 53 grams, Carbohydrate 16 grams, Fat 75 grams, Fiber 2 grams, Protein 40 grams, SaturatedFat 17 grams, Sodium 761 milligrams, Sugar 2 grams, TransFat 0 grams
DUCK SAUSAGE
Provided by Craig Claiborne
Categories dinner, project, main course
Time 1h
Yield 11 or 12 sausages
Number Of Ingredients 7
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.
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