duck sausage
Here is the recipe we use for duck sausage. For the meat we use the leg 1/4's and giblets, When you process the duck save any fat from the inside and add to the meat, that and the giblets gives enough fat so it won't be dry. Some people do add pork fat but I like just the duck. Grind the meat thru a 3/4 inch plate add the spices, wine, onion, mix well and hold overnight in the fridge. The next day grind again with a 3/8 plate and stuff. It's an old German sausage makers method, Grind - mix- grind.
recipe as follows for 10 pounds of meat
10 pounds duck
1/2 cup dry red wine
2 Tablespoon white pepper
2 Tablespoon salt
2 teaspoon mustard seed
1 tespoon black pepper
1 teaspoon sage
1/2 cup finely mixed onion
I also added some allspice, and red pepper for some extra zing.
Here is a great recipe for duck breast
Breast of duck with blackberry demi-glace
Ingredients
6 duck breasts
1/2 pint fresh blackberries
1/2 cup port wine
1 tbsp cane syrup
1 bay leaf
1 tbsp minced garlic
10 black peppercorns
6 fresh basil leaves, torn
4 sprigs fresh thyme
6 fresh sage leaves, torn
1/4 cup port wine
1 tbsp minced purple shallots
1/2 tbsp minced garlic
1 cup demi glace
salt & pepper to taste
louisana hot sauce to taste
In a large mixing bowl combine duck, 1/2 cup port, syrup, bay leaf, garlic, peppercorns, basil, thyme, sage, salt & hot sauce. add duck and toss to coat well with marinade. let sit at room temp for at least 4 hours. in a large cast iron pan heat oil (we use olive or peanut) saute' duck breasts until light brown until internal temp gets to 140F, medium rare. Don't over cook or they will be tough. remove an keep warm.
Pour of all but one tablespoon of drippings, saute' shallots and garlic 2 minutes, add blackberries and remaining wine and reduce by half, pour in demi glace and reduce by 1/4. season with salt & pepper. to serve slice each breast and top with a generous portion of blackberry sauce
Demi glace 1 quart
2 quarts beef, veal, or game stock
1/2 cup white butter roux
1 ounce tomato sauce
divide stock into two saucepans and bring to a low boil. in one add the roux and wisk. as it thickens at tomato sauce and the other pan of stock slowly and cook down until you have a quart.
We serve with wild rice. Also, we found the port wine to be a little to sweet to our taste, we liked it better with a light blush type wine.
