I think you should whip up the following, put on a negligee and announce to Bumpus that he is getting Duck sausage for dinner. Then throw this mess at him and watch him smack his little lips. Be sure to let me know what section of the HEB the duck fat is in.
Duck Sausage
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
Butchers string
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.
Wine Suggestion: River Bend, Russian River Valley, Pinot Noir, 1996
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1 comment:
Yo Mama thinks Fatty should have a nise little dinner partie for HIM and all his Male Friends and Relatives and serve this little unique menu to each and ever one of 'em. Mite even include your local yungsters at the gourmet meal. Meybe then they git the message you sendin.
Then let Yo Mama know what they sed about that.
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