Duck Sausage
Serves: 3
Carolyne Schoen
1 January 1970
Based on User reviews:
54
Spice
46
Sweetness
52
Sourness
47
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Add all ingredients except for the foie gras
2
Mix well
3
Roll out and add the foie gras to the center
4
Roll into a sausage
5
Cover using the duck skin for casing
6
Tie with butcher's string to secure
7
Confit the duck sausage by cooking in duck fat in a very slow heat until cooked (about 25 minutes)
8
Take out and roast in a roasting pan, in a preheated 350 degree oven, until golden brown and crispy
9
Wine Suggestion: River Bend, Russian River Valley, Pinot Noir, 1996