I have a 602 page list of recipes (WORD document)...I searched for duck. Two recipes came up.
I know this HUGE recipe list is posted on here somewhere...will try to find it and post a link.
Never made them but here the 2 recipes:
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DUCK SAUSAGE
Ingredients:
- 2 pounds ground duck meat
- 4 ounces ground pork fat ( I substitute dark chicken)
- 2 tablespoons salt
- 1 teaspoon red chilli flakes
- 1 tablespoon coriander seed, toasted
- 1/2 teaspoon cumin seed, toasted
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon sugar
- 1/2 cup SANDEMAN 20 YEAR OLD TAWNY PORT
- 1/2 cup cracked ice
Procedure:
Combine all ingredients exept Port and ice. Chill thoroughly and put
through grinder. Place 80% of mixture in food processor fitted with
steel blade. While machine is running, slowly add Port and ice.
Mixture should be mouldable and sticky. fold in remaining sausage
mixture. Place in a mold lined with plastic wrap and freeze. Cut
frozen sausage into slices to saute for salads and Hors D'uevres.
Note: This is a rich sausage. Some day I intend to stuff it into
Small casings and smoke it to see how that works out.
Next Recipe....
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Game Meat Sausages
Game meats tend to have a very strong wild taste to them. If you like this taste, then use the fat from the game animals. If you prefer a less gamey taste, you will need to use pork or beef fat. Also as I mentioned earlier, bear and boar meat can carry trichinosis. If not going to make a fresh sausage or one that will be thouroughly cooked, you need to prepare it. See other sausage page for details Here
Duck Sausage
2-3 feet small hog casings
2 pounds fresh duck meat (wild)
2 Tablspoons finely chopped fresh chives
2 cloves garlic, finely minced
1 tsp ground coriander seed
1/4 tsp ground mace
1/2 tsp finely ground white pepper
1 tsp paprika
1 egg white
Prepare casings. Mix the remaining ingredients and refrigerate for 30 minutes. Grind the mixture through the fine disk. Refrigerate til firm, about 30 minutes. stuff into casings and twist into 4 inch links. Bring a large pot of water to a boil , add the links, reduce heat, and simmer for 30 minutes. You can eat them immediately or refrigerate, served cold , or browned, or frozen.
