A light peppery sausage, which serves well with asparagus sauted with smoked duck bacon, and diced potatoes fried in the rendered duck fat.
1 Whole Duck
1 tablespoon unsalted butter
4 ounces thinly sliced mushrooms
1 1/4 teaspoons salt
1/2 teaspoon freshly ground pepper
1/2 cup heavy cream, chilled
1 tablespoon vegetable oil
Skin and bone the duck. Crack the bones and reserve for sauce or stock. Render fat and skin; reserve rendered fat.
Melt butter in small skillet over medium-high heat, add mushroom slices, and sauce until all moisture evaporates. Remove mushrooms from skillet; drain off butter and leave mushrooms to cool on a plate.
Trim the duck meat of all connective tissue.
Grind meat and mushroom slices through the medium blade of a food chopper, or in a food processor using on-off turns, until meat and mushrooms are coarsely but evenly ground. Add salt and pepper. Mix in eggs, one at a time, then gradually beat in the chilled cream. Taste for seasoning. Mixture should be light and fluffy. Chill.
Brush lightly with oil a 12 x 18-inch sheet of heatproof plastic wrap.
Spread the ground duck mixture into a 5 x 10-inch log. Roll it up into an 8-inch sausage, using the wrap as an aid as you roll. Twist the ends to tighten the roll.
In a deep pan heat enough water to cover the sausage to simmering point. Poach sausage in the water for 35 minutes, turning midway. Immediately drop into iced water to cool down. Remove when cold. It will keep 2 to 3 days in its wrapping in the refrigerator.
Prior to serving, slice and fry until browned.