Best Estouffat With Duck Sausage Recipes

ESTOUFFAT WITH DUCK SAUSAGE

Steps:

• Place beans in bowl, cover with water to a depth of 2 inches and allow to soak at least 4 hours or overnight. Drain and rinse beans.
• Preheat oven to 300 degrees.
• In a heavy casserole slowly saute the salt pork or bacon until it is golden. Or heat the duck fat. Add duck sausage and saute until lightly browned. Remove duck sausage from the pan. Add onions and carrot to the pan and saute until onions are golden. Stir in the garlic.
• Add tomatoes, return beans to casserole and add bouquet garni. Add two cups water and several generous grindings of black pepper. Add two cups boiling water. Slice duck sausage into chunks 1 inch thick and add it.
• Cover casserole and place in oven. Bake for 2 hours. Remove bouquet garni, season to taste with salt and pepper and serve.

DUCK SAUSAGE

Steps:

• 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

DUCK SAUSAGE

Steps:

• It is best to prepare these sausages one day in advance and refrigerate them until ready to cook.
• Cut away and reserve the meat from the ducks. There should be about 2 pounds of meat. Discard the bones and any fibrous membranes. Reserve 1/4 pound duck fat.
• Cut the duck meat into 1-inch cubes and put in a mixing bowl. Chop up the duck fat and add it and the thyme, bay leaf, allspice, salt and pepper. Blend well.
• If using a sausage stuffer, put half the duck mixture into the container of a food processor and blend until the mixture is slightly finer than hamburger. Repeat with the remainder. Combine the two batches and add the pistachios. Blend well in a bowl. Follow the manufacturer's instructions for filling the sausage casings. If using a meat grinder and stuffer, follow the manufacturer's instructions for stuffing the casings. When the filling has been added, pinch off the casing and tie a knot at each end. Tie a piece of string at 5- or 6-inch intervals. There should be 11 or 12 sausages. Wrap the sausages in clear plastic wrap and refrigerate overnight.
• To cook, cut off as many lengths of sausage as desired. Prick each sausage all over, forming pin-sized holes. Grill or broil the sausages, turning as necessary, about 15 minutes or until done. Or preheat the oven to 375 degrees. Place the sausages in a skillet and add 1/8 inch water. Bring the water to a boil on top of the stove and place the skillet in the oven. Bake 15 to 20 minutes, turning once, or until the sausages are done.

DUCK AND ANDOUILLE ETOUFFéE

Steps:

• In a heavy-duty casserole over medium-high heat, heat oil and whisk in a sprinkling of flour. Continue to sprinkle in the flour until it is all used, whisking vigorously so that mixture is smooth and does not burn. Continue to whisk until mixture is a very dark brown color but is not burned; this may take 10 minutes or more.
• Reduce heat to low and add celery, onion, garlic, red bell pepper, green bell pepper and parsley. Stir to mix well. Add black pepper, thyme, bay leaves, salt and cayenne pepper. Add stock a cup at a time, stirring well after each addition.
• Add tomato paste and sausage, raise heat to medium high and simmer uncovered for 30 minutes, stirring occasionally. Add duck meat, and stir well. Simmer until heated through, about 10 minutes. Serve, if desired, over rice or cornbread.