Duck Hazelnut Sausage


4 Ounces Maple Leaf Farms Boneless, Skinless Duck Breast

2 Ounces Heavy Cream

2 Teaspoons Salt

1/2 Teaspoon Pepper

2 Teaspoons Tarragon

2 Teaspoons Sage

1 Ounce Hazelnut Liqueur

1 Ounce Onion

1/2 Ounce Parsley

1/2 Ounce Hazelnuts

1/2 Ounce Butter


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1. Chill all equipment (food processor and rubber spatula) to 45°F.

2. Cut duck into small cubes. Chop onion and saute in butter until clear, then chill.

3. Chop parsley fine and dry with paper towel. Mince hazelnuts with knife.

4. Measure out cream, salt and pepper, tarragon, sage, hazelnut liqueur, hazelnuts and parsley and chill.

5. With chilled equipment, place cubed duck in food processor and grind into a puree, add heavy cream in a steady stream still pulsing on/off switch until absorbed. Add hazelnut liqueur, onions and hazelnuts, pulse until combined. Then add salt, pepper, tarragon, and parsley a little at a time.

6. Make a quenelle and poach in water at 180°. This is to test for seasoning. Refrigerate in a non metallic bowl.

NOTE: Do not let ingredients get over 55° while working with them. Scrape bowl down frequently to ensure the incorporation of all the ingredients.

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