Duck skin sausage

Discussion in 'Sausage' started by smokeaddict, Mar 25, 2011.

  1. Hello Fellow Sausagers,

    This recipe is my version of a classic, probably French, which was the result of wanting to use every bit of an animal, wasting nothing.

    The wonderful taste of the crispy duck skin on the outside, with whatever your imagination can create on the inside is an irresistible taste sensation which will cause normally reserved guests to jostle each other for the last one.......I suggest giving everyone a fork, put the last one on the table, turn the lights out......

    RECIPE (For six small ) 

    400g Pork mince 
    50g Pork fat 
    100g chopped home made bacon 
    Pinch - Thyme - Cinnamon - Salt - Pepper 
    Clove crushed Garlic 
    50g Pistachio roughly chopped 
    Six duck neck skins 


    Mix all ingredients together. Wrap a small piece in plastic wrap, simmer for a few minutes and taste, adjust seasoning. 
    Remove any windpipe, fat pieces and loose meat from the skins, tie one end tightly with kitchen string. Stuff a quantity of mince into skin, it is quite flexible so can be filled tightly. Close off the other end, cut off excess skin from ends. 
    Three cooking methods; 
    Roast in a pan @180º in oven 
    Pan fry on moderate heat, turning to fry all sides until golden 
    Slice when cooled 
    Confit in duck or goose fat for 1 1/2 hrs, let cool, then slow pan fry until golden (this was my choice) 

    Bon Appetito !

  2. bratrules

    bratrules Smoking Fanatic

    Damn that looks really good!!!!!!!!![​IMG]
  3. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    Welcome to SMF and were glad to have you aboard. Join in and share your experiences, have some fun and don’t forget to post our favorite.

    The Qveiw

    Why dont you tell us a little about yourself and what smoking experiences, equipment, etc.

    Thats some delicious looking sausage you cooked up there.

  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

  5. You're making me want to start raising my own ducks!

    I wonder what the result would be like if I subbed out the pork fatback for surplus duck fat that hasn't been rendered for confit...
    Last edited: Mar 27, 2011
  6. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Interesting idea there Smokeaddict, and it looks very tasty too. [​IMG]

    Welcome to SMF
  7. I is a moose,

    Interesting, it may render too quickly and leave a lot of empty pockets, but ideas are how new gems are discovered ! I remove a lot of the fat from the body end, so the fat is just what remains in the skin, enough to give the crackling like dusk skin. If you do it, I'd like to know !

    Regard, Gus
  8. Pockets may make the snausage more suseptible to collecting sauce, too, like a white-wine reduction, hmmmm...
  9. HMMMMMMM indeed !
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    X 3---Absolutely gotta be tasty!!!!

  11. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    X4---I agree

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