Duck Sausage

• 2 tablespoons ground duck meat
• 1 cup diced duck meat
• 2 tablespoons ground duck fat, plus more for cooking sausage
• 1/4 cup flour (add enough hot water to make a small pastry dough, about 2 tablespoons)
• 2 tablespoons port wine
• 1 teaspoon fennel seeds
• Salt and pepper
• Sugar
• 1 egg white
• 1 pound foie gras
• Duck skin
• Butcher's string

1. Add all ingredients except for the foie gras.
2. Mix well.
3. Roll out and add the foie gras to the center.
4. Roll into a sausage.
5. Cover using the duck skin for casing.
6. Tie with butcher's string to secure.
7. Confit the duck sausage by cooking in duck fat in a very slow heat until cooked (about 25 minutes).
8. Take out and roast in a roasting pan, in a preheated 350 degree oven, until golden brown and crispy.
9. Wine Suggestion: River Bend, Russian River Valley, Pinot Noir, 1996

ground duck meat, duck meat, ground duck fat, flour, port wine, fennel seeds, salt, sugar, egg, gras, skin, butchers string

Taken from www.foodnetwork.com/recipes/duck-sausage-recipe.html (may not work)