Muscovy sausage recipe??? Steve are you out there????

[ohiofarmgirl]

ok i was dreaming of duck sausage all last nite

Steve are you out there??

recipe and methodology please. for instance, what spices? how much fat do you add? where do you get the fat - do you pluck or skin the birds??? do you render the fat???

i have some mighty tasty looking drakes out there....

your fans are waiting.

 

[steve_of_sandspoultry]

Duck Sausage

Here is the recipe we use for duck sausage. For the meat we use the leg 1/4's and giblets

recipe as follows for 10 pounds of meat

10 pounds duck
1/2 cup dry red wine
2 Tablespoon white pepper
2 Tablespoon salt
2 teaspoon mustard seed
1 tespoon black pepper
1 teaspoon sage
1/2 cup finely mixed onion

I also added some allspice, and red pepper for some extra zing.

We didn't use any other fat other than from the duck - the giblets had lots of fat on them plus I would take some from the body cavity of the duck. It's not a greasy/oily sausage more of a dry type. You can add pork fat if you wanted it more moist

We just skin ours - there isn't enough hours in the day to pluck a Muscovy duck.


I learned from a "real deal" German sausage maker a trick. Grind mix grind.

We cube the meat add spices and grind thru a 3/4 inch plate, hold it in the fridge over nite for the spices to blend and mix. The next day you can fry a little bit to see it's to your taste and adjust from there. Then we grind thru a 3/8 inch plate and stuff.

Steve

 

[ohiofarmgirl]

wow Steve this is GREAT!!!

thanks so much for sharing your old german secrets
;-)

 

[big brown horse]

I've never had duck sausage in my life! Heck, I've only had duck once actually. This sounds yummy!

 

[miss_thenorth]

Since I haven't had any duck offspring yet, this will be a keeper for later.

So, question. if you are just using the leg quarters, approximately how many ducks are we talking to get 10 pounds of meat. ( I have muscovies, if that helps) And then what do you do with the breasts? I haven't had domestic duck yet--just wild (and of that I am not a big fan). Any good "first " recipes for the duck breast? I have 2 drakes and 4 hens, so I am planning to get alot of meat from their babies.

 

[Quail_Antwerp]

And here BeccaOh was wondering what to do with her extra drakes..................................

 

[steve_of_sandspoultry]

Since I haven't had any duck offspring yet, this will be a keeper for later.

So, question. if you are just using the leg quarters, approximately how many ducks are we talking to get 10 pounds of meat. ( I have muscovies, if that helps) And then what do you do with the breasts? I haven't had domestic duck yet--just wild (and of that I am not a big fan). Any good "first " recipes for the duck breast? I have 2 drakes and 4 hens, so I am planning to get alot of meat from their babies.

I don't know how many ducks it would take, we just debone the legs and put them in a 1 gallon ziplock bag with the giblets. A full bag is probably 10 pounds of meat - ish

Duck breast you say? You mean these wonderful things?

One of the best recipes we have found for duck breast is

Breast of duck with blackberry demi-glace

Ingredients

6 duck breasts
1/2 pint fresh blackberries
1/2 cup port wine
1 tbsp cane syrup
1 bay leaf
1 tbsp minced garlic
10 black peppercorns
6 fresh basil leaves, torn
4 sprigs fresh thyme
6 fresh sage leaves, torn
1/4 cup port wine
1 tbsp minced purple shallots
1/2 tbsp minced garlic
1 cup demi glace
salt & pepper to taste
louisana hot sauce to taste

In a large mixing bowl combine duck, 1/2 cup port, syrup, bay leaf, garlic, peppercorns, basil, thyme, sage, salt & hot sauce. add duck and toss to coat well with marinade. let sit at room temp for at least 4 hours. in a large cast iron pan heat oil (we use olive or peanut) saute' duck breasts until light brown until internal temp gets to 140F, medium rare. Don't over cook or they will be tough. remove an keep warm.
Pour of all but one tablespoon of drippings, saute' shallots and garlic 2 minutes, add blackberries and remaining wine and reduce by half, pour in demi glace and reduce by 1/4. season with salt & pepper. to serve slice each breast and top with a generous portion of blackberry sauce

Demi glace 1 quart
2 quarts beef, veal, or game stock
1/2 cup white butter roux
1 ounce tomato sauce

divide stock into two saucepans and bring to a low boil. in one add the roux and wisk. as it thickens at tomato sauce and the other pan of stock slowly and cook down until you have a quart.

We serve with wild rice. Also, we found the port wine to be a little to sweet to our taste, we liked it better with a light blush type wine. Don't cook this with the windows open unless you make enough for anybody that will smell you cooking it.

I keep waiting for OFG to show up kicking the door when we make it

Steve

 

[miss_thenorth]

Thanks!!