Duck Sausage
By: Anonymous
Published: Friday, February 12, 2010 - 12:11am

Ingredients




2 cups duck breasts
1 cup boneless pork shoulder
2 tablespoons butter
cup finely-diced yellow onion
1 celery stalk finely diced
1 jalapeno pepper seeded, diced fine
3 garlic cloves minced
cup orange juice
teaspoon freshly-cracked black pepper
Salt to taste
1 egg
Vegetable oil for sauteing

Preparation

1 Place duck and pork shoulder in a food processor and grind thoroughly. Place ground mixture in a large bowl. 2 Heat butter in a skillet and saute onion, celery, jalapeno and garlic until onion is translucent. Add orange juice and cook until liquid reduced by one-half. Add pepper and salt to taste. Remove from heat and allow to cool. 3 Add mixture to bowl with ground duck, etc. Add egg and mix thoroughly with your hands. 4 Form meat into egg-sized balls and then press into patties. Add enough oil to just coat the bottom of a skillet over medium heat. When oil is hot, add patties and saute on each side until well-browned and cooked throughout. 5 This recipe yields 4 to 6 servings. 6 Comments: By request from Jeff Smalley of Auburn, Alabama. Jeff wants to know what to do with all of the coots, spoonbills and mergansers he shoots. I use the recipe for widgeon, gadwall, etc. This makes a great breakfast sausage.