www.sausagemaking.org

Tried this out and was pleased I had-

We were doing a load of birds this week and I put aside some of our own Barbary/Mulard duck for the recipe.

Before getting to the sausage you will need some fig and balsamic jam a la Thomas Keller. I do a version of this for stuffing pork loins (highly recommended!) so generally have some about the place.

Its basically 1kg fresh figs roughly chopped, 1 cup granulated sugar, ½ cup of (actual!) balsamic vinegar,1 teaspoon black peppercorns (in a garni bag),1 teaspoon lemon juice.

Mix all except lemon juice and bring to boil, then simmer until it hits 220f and gets to a thick, chunky jam consistency. Cool, remove bag of pepper corns and add lemon j to taste. Yum.

anyway just add 100g of this stuff to 1kg ground duck breast (skin and all) plus some fattier cuts from around the flanks and back/tail area. Add 12g salt and 2g freshly cracked/coarse ground black pepper plus 100g rusk and maybe a tiny splash of ice water (only if its a bit dry - which it shouldn't be at all!). Mix and stuff.

Great colour, great taste. Its a quacker!

Fantastic recipe, and something I'd never have thought of doing.

give it a whirl Phil and let me know what you think.

I'll post pic tomorrow - great dark red with a purple hue.

Now I have two of your recipes on my make list. I would suggest that you make a quick stock, reduce it, and combine it with some breadcrumb / rusk. I think you'll like the effect on the texture and the boost in taste.

This sounds spectacular.

quietwatersfarm wrote:give it a whirl Phil and let me know what you think.

I'll post pic tomorrow - great dark red with a purple hue.

I'd love to. But, I'm on quite a strict diet. I'd like to promise to put it 'on my list', but the list is so full of unfulfilled promises that I'd be a fraud if I did.

What I would like to do though, is to come and try the ones you make?

Phil

NCPaul wrote:Now I have two of your recipes on my make list. I would suggest that you make a quick stock, reduce it, and combine it with some breadcrumb / rusk. I think you'll like the effect on the texture and the boost in taste.

This is a great tip and well worth doing, as is poaching the finished results in a rick stock made from the leftover carcass of the bird rather than water.