Duck Sausage: Salsiccia d'Anitra

Name: Duck Sausage: Salsiccia d'Anitra
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps freshly ground black pepper; 1 Tbsp black peppercorns; 3 carrots, coarsely chopped; 4 ribs celery, coarsely chopped; 2 kgs chicken wings, backs, and bones; 237 milliliters dry red wine; 118 milliliters dry white wine; 1 clove garlic, minced; 4 Tbsps kosher salt; 2 kgs fresh duck meat cut from the bone and run through the largest holes of butcher?s grinder; 2 Tbsps extra-virgin olive oil; 2 onions, coarsely chopped; 907 grams pancetta, run through the same grinder; 1 bunch parsley stems; 1 bunch Italian parsley, finely chopped to yield 1/4 cup; 1 red onion, finely chopped; 227 grams Sheep casings, 8 feet, equaling about; 1 Tbsp tomato paste; 2 Tbsps tomato paste

Duck Sausage: Salsiccia d'Anitra might be just the main course you are searching for. Watching your figure? This gluten free and primal recipe has 2418 calories, 87g of protein, and 215g of fat per serving. This recipe covers 53% of your daily requirements of vitamins and minerals. This recipe serves 6. If you have pepper, pancetta, olive oil, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes around 1 hour.

Instructions

In a mixing bowl, stir together the duck and pancetta with your hands until well mixed.

Ingredients you will need

Pancetta

Whole Duck

Equipment you will use

Mixing Bowl

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.

Ingredients you will need

White Wine

Pepper

Salt

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.

Ingredients you will need

Sausage

Equipment you will use

Funnel

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.

Ingredients you will need

Olive Oil

Sausage

Garlic

Onion

Equipment you will use

Frying Pan

Remove the sausages and set on a plate. Stir in the tomato paste and cook for 5 or 6 minutes.

Ingredients you will need

Tomato Paste

Sausage

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.

Ingredients you will need

Red Wine

Sausage

Parsley

Stock

Equipment you will use

Wooden Spoon

Frying Pan

In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add all the chicken parts and brown all over, stirring to avoid burning.

Ingredients you will need

Chicken Pieces

Remove the chicken and reserve.

Ingredients you will need

Whole Chicken

Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.

Ingredients you will need

Tomato Paste

Peppercorns

Vegetable

Carrot

Whole Chicken

Parsley

Celery

Onion

Water

Equipment you will use

Wooden Spoon

Frying Pan

Pot

Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.

Ingredients you will need

Extract