Duck Sausage
This is a creative way to use duck, and these sausages make great appetizers for a dinner party. Serve with a sauce of reduced orange juice.
Serves 10
2½ pounds fresh duck meat
½ pound pork fat
½ bulb garlic
½ bunch scallions
2 tablespoons fresh-grated orange zest
½ teaspoon ground nutmeg
½ teaspoon ground cloves
Fresh-cracked black pepper
Kosher salt
Grind the meat and fat separately. Keep chilled. Peel and mince the garlic. Clean and chop the scallions.
Mix together all ingredients in a chilled bowl with chilled utensils. If using an electric mixer, be sure not to overblend the meat and fat.
Either stuff the mixture into casings or form into patties.
Use in desired preparation, or heat a small amount of oil or butter to medium temperature in a large sauté pan. Add the sausage, cover, and cook for about 30 minutes, turning every 5 minutes or so. Uncover and cook for 10 to 15 minutes, until thoroughly browned. Drain on paper towels.
