Duck Sausage - {Salsiccia D'anitra}

Recipe Ingredients

4 lbs	1816g / 64oz	Fresh duck meat cut from the bone - run through the
		Largest holes of butcher's grinder
2 lbs	908g / 32oz	Pancetta - run through the
		Same grinder
2 tablespoons	30ml	Freshly-ground black pepper
4 tablespoons	60ml	Kosher salt
1/2 cup	118ml	Dry white wine
		Sheep casings, 8 feet - (abt 1/2 lb)
2 tablespoons	30ml	Extra-virgin olive oil
1		Garlic clove - minced
1 tablespoon	15ml	Tomato paste
1		Red onion - finely chopped
1 cup	237ml	Dry red wine
1/2 cup	118ml	Brown Chicken Stock - (see recipe)
1/4 cup	36g / 1.3oz	Finely-chopped Italian parsley

Recipe Instructions

In a mixing bowl, stir together the duck and pancetta with your hands until well mixed. Add pepper, salt and white wine and mix until well blended, again with your hands. You must move quickly here or your body temperature could change the texture of the fat.

Set up the sausage stuffer and place the casing over the funnel feeder. If you do not have a sausage stuffer, form the sausage into 1/4-pound logs by hand, and be careful handling them. Stuff the sausage into the casings, twisting every 3 1/2 to 4 inches so that each sausage is about 4 ounces, and form 22 to 25 sausages. Prick them all over with a needle and set aside in a cool place until ready to cook.

In a 12- to 14-inch skillet, heat the olive oil over medium heat and add sausages. Cook until golden brown, about 7 minutes a side, then add the onions and garlic. Cook until soft and golden, about 8 to 9 minutes. Remove the sausages and set on a plate.

Stir in the tomato paste and cook for 5 or 6 minutes. Add the red wine and stock, scraping the bottom of the pan with a wooden spoon to release any browned bits into the mixture. Return the sausages to the pan. Cook over medium heat covered, for 15 minutes, turning occasionally. Stir in the parsley and serve immediately.

This recipe yields 6 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2B08) - from the TV FOOD NETWORK

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