3 metres sheep casings
1.5 kilos fresh duck meat, including skin and fat cut into chunks to suit your grinder
2 Tablespoons chopped dried chives
4 cloves garlic, finely minced
2 teaspoons ground coriander seed
1 1/2 teaspoons ground mace
1 teaspoon freshly ground black pepper
2 teaspoons of sweet smoked paprika
3 tablespoons of dried milk powder
3 teaspoons of salt
1 dl of chilled water or finely crushed ice
Prepare casings by soaking them in water.
Mix the dry ingredients and the meat and refrigerate for 30 minutes.
Grind the mixture through the coarse disk of your grinder.
Add the chilled water or crushed ice and work the forcemeat until it become sticky.
Refrigerate the forcemeat again until firm, about 30 minutes.
Stuff into casings and twist into 4 inch links.
Refrigerate overnight to allow the flavours to develop.
Grill or Fry until browned.