Duck and Marmalade Sausage

Recipe: Duck and Marmalade Sausage

A take on canard à l'orange in sausage form.

Ingredients

Instructions

Night Before

1. Rinse and soak the sausage casings in water. Leave them in the fridge overnight.
2. Skin and bone the ducks, cutting the duck meat and pork belly into 1" chunks.
3. Mix the meat with salt and refrigerate overnight.

On the Day

1. Chill the meat and grinder parts in the freezer for about an hour.
2. Mince the duck and pork through a 6mm plate.
3. Place the minced meat back in the freezer and chill again until it reaches 0-1°C.
4. Mince the meat a second time through a fine plate.
5. Add the milk powder, black pepper, and marmalade to the meat mixture.
6. Knead the mixture thoroughly until it becomes sticky.
7. To test the flavor, fry a small patty and adjust seasoning if necessary.
8. Chill the remaining mixture in the fridge for 30 minutes.
9. Prepare the sausage stuffer and carefully pipe the mixture into the casings.
10. Twist the sausages into links.
11. Leave the sausages to dry in the fridge for 24 hours before consuming.

Notes

• Wild duck can often be much cheaper than farmed duck. Try contacting a local shoot — you might find a brace for as little as £6.
• Take care when butchering the ducks to remove any shot. Biting into it can ruin your day!
• Save the duck carcasses for stock and render the skin for fat.
• Opt for a marmalade with thick shreds for a better texture and enhanced flavor.
• For authenticity, source your marmalade locally from a small producer. Most villages have someone who makes it perfectly!