Duck and Marmalade Sausage

A take on canard a l’orange.

Source wild duck as it’s tastier than its farmed cousin. They do tend to be a lot smaller and leaner than the farmed variety. For this reason I’ve added pork belly to up the fat content.

Ingredients

Night before

• Rinse and soak the sausage casings in water. Leave them in the fridge.
• Skin and bone ducks, cut both duck meat and pork into 1” chunks
• Mix with salt and leave in fridge

On the day

• Chill the meat and grinder parts in the freezer for about an hour.
• Mince the meat though a 6mm plate.
• Place the meat in the freezer and allow to chill until it reaches 0-1°C again.
• Mince again through a fine plate.
• Add milk powder, pepper and marmalade
• Knead the meat until the mixture becomes sticky.
• To check the taste, make a mini patty and fry it. Adjust the seasoning where necessary.
• Chill the remaining mixture in the fridge for 30 minutes.
• Place the mixture into the stuffer, carefully pipe it into the casings.
• Finish by twisting it into links.
• Leave the sausages to dry in the fridge for 24 hours before consuming.

Notes

• Wild duck can be much cheaper than farmed. Try containing a local shoot (I paid £6 for a brace).
• When butchering the ducks, take care to remove any shot. Biting into this isn’t fun!
• Use the carcasses for stock and render the skin for fat.
• Use a marmalade with a nice thick shreds.
• Most villages worth living in have a lady who makes marmalade. Ideally source from her for this recipe.