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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 2 |
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Ingredients:
2 tablespoons ground duck meat |
1 cup diced duck meat |
2 tablespoons ground duck fat, plus more for cooking sausage |
1/4 cup flour (add enough hot water to make a small pastry dough, about 2 tablespoons) |
2 tablespoons port wine |
1 teaspoon fennel seeds |
salt and pepper |
sugar |
1 egg white |
1 pound foie gras |
duck skin |
8 pounds duck fat |
butcher s string |
Directions:
1. Add all ingredients except for the foie gras into a large bowl. Mix well. Roll out and add the foie gras to the center. Roll into a sausage. Cover using the duck skin for casing. Tie with butcher?s string to secure. Confit the duck sausage by cooking in duck fat in a very slow heat until cooked (about 25 minutes). Take out and roast in a roasting pan, in a preheated 350 degree oven, until golden brown and crispy.
2. Wine Suggestion: River Bend, Russian River Valley, Pinot Noir, 1996
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