Braised Duck Skin Sausages with Cauliflower-Horseradish Puree

• 5 dried morel mushrooms
• 1/4 cup brandy
• 6 whole duck legs
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon dried thyme
• 3/4 teaspoon grated or minced tangerine or orange zest
• 1/4 teaspoon freshly ground white pepper
• 3 cups chicken broth (page 5)
• Duck fat or peanut or canola oil
• 1 1/2 pounds cauliflower
• 2/3 cup heavy cream
• 1 tablespoon freshly grated horseradish or unseasoned prepared horseradish
• 1 teaspoon kosher salt

1. Combine the morels and brandy in a small bowl and set aside to rehydrate for 20 minutes, or longer is okay.
2. Sever the duck legs at the thigh joint.
3. Pull off the skins from the thighs and set aside.
4. Cut the meat off the thigh bones and drumsticks, including any skin on the drumsticks.
5. Reserve the bones.
6. Mince or grind the meat and drumstick skin.
7. Squeeze the brandy out of the morels, reserving the liquid.
8. Chop the morels and place them in a medium bowl, along with the duck meat, nutmeg, thyme, tangerine zest, pepper, and reserved brandy from soaking the morels.
9. Mix with your hands until well blended.
10. Cover and refrigerate for at least 1 hour, or for up to 4 hours.
11. Meanwhile, combine the broth and duck bones in a medium saucepan and bring to a boil over medium-high heat.
12. Decrease the heat to maintain a simmer and cook until any scraps of meat remaining on the bones easily pull off, about 45 minutes.
13. Remove from the heat, strain through a fine-mesh sieve into a bowl, and set the broth aside until ready to use.
14. Discard the contents of the strainer.
15. Stuff the sausage into the thigh skins and secure the ends closed with toothpicks.
16. Dont worry if the sausages look a little lopsided.
17. To cook the sausages, film a large, heavy skillet with a little duck fat or oil and place over medium-high heat.
18. Add the sausages and brown lightly, turning once, about 6 minutes total.
19. Add the broth and bring to a boil.
20. Decrease the heat to maintain a brisk simmer, cover, and cook until the skins have begun to soften, about 1 hour.
21. Remove the cover and continue simmering briskly, turning twice, until the liquid has reduced to a glaze, 45 minutes to 1 hour more.
22. While the sausages simmer, cook the puree.
23. Bring a medium saucepan filled halfway with water to a boil over high heat.
24. Core the cauliflower and cut it into 1/2-inch florets.
25. Add the florets and boil them until they are mashable, 10 minutes or so.
26. Drain and let cool slightly, then transfer to a food processor.
27. Add the cream and puree until smooth and fluffy.
28. Spoon into a bowl, stir in the horseradish and salt.
29. Transfer the sausages to a platter and spoon the puree around them.
30. Pour the pan sauce over the sausages and serve right away.

morel mushrooms, brandy, freshly grated nutmeg, thyme, orange zest, freshly ground white pepper, chicken broth, peanut, cauliflower, heavy cream, horseradish, kosher salt

Taken from www.epicurious.com/recipes/food/views/braised-duck-skin-sausages-with-cauliflower-horseradish-puree-389508 (may not work)