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SMOKED DUCK SAUSAGE WITH PENNE PASTA




Source of Recipe


Royal Cafe, LA


List of Ingredients




Duck Sausage:

2 lb. Pork Roast
2 1/2 lb Duck Breast
1 Tsp. Sage
1 Tsp. Garlic Powder
1/2 Tsp. Black Pepper
1/2 Tsp. Cayenne Pepper
1/4 Cup Chopped Green Onions
1/4 Cup Chopped Parsley
Salt to taste
Using a meat grinder, grind the raw pork and duck. Then mix all the ingredients in a large bowl. Make patties with the mixed ingredients, about 6 ounces in size. Cook on a low temp for approximately 15 - 20 minutes. If you do not have a smoker, you can use a BBQ grill with wood chips and charcoal. When cooked chop coarsely and set aside.

Duck Stock:

Make your stock using cooked duck parts and the carcass. Add 2 quarts of water and cook the stock down to about 1 quart of liquid. Strain when done and set aside.

The rest of the Ingredients

1 Cup Dry White Beans, Great Northern Approx. 2 cups when cooked
10-12 oz Chopped Tasso
1 CupTomatoes - diced
1 Cup Carrots - sliced - blanched/steamed
1/2 Cup Chopped Parsley
1/2 Cup Chopped Green Onions
1 Tblsp Fresh Chopped Garlic
1 Tsp. Thyme
1 Cup White Wine
Pinch Cayenne




Recipe



In a large sauce pan add 1/2 cup olive oil, medium - high heat.

Add:

Tasso
Chopped smoked duck patty
Fresh garlic
Diced tomatoes
Thyme
Sauté for 2 - 3 minutes.

Next, add the strained duck stock, cooked white beans, carrots, white wine, green onions and parsley. Mix well. Reduce heat and simmer to desired thickness. Add Salt, pepper and cayenne pepper to taste.

Serve over Penne Pasta.