Duck Hazelnut Sausage

Ingredients

  • 2

    2 Ounces Heavy Cream

  • 3

    2 Teaspoons Salt

  • 4

    1/2 Teaspoon Pepper

  • 5

    2 Teaspoons Tarragon

  • 6

    2 Teaspoons Sage

  • 7

    1 Ounce Hazelnut Liqueur

  • 8

    1 Ounce Onion

  • 9

    1/2 Ounce Parsley

  • 10

    1/2 Ounce Hazelnuts

  • 11

    1/2 Ounce Butter

Directions

  • 1

    Chill all equipment (food processor and rubber spatula) to 45°F.

  • 2

    Cut duck into small cubes. Chop onion and saute in butter until clear, then chill.

  • 3

    Chop parsley fine and dry with paper towel. Mince hazelnuts with knife.

  • 4

    Measure out cream, salt and pepper, tarragon, sage, hazelnut liqueur, hazelnuts and parsley and chill.

  • 5

    With chilled equipment, place cubed duck in food processor and grind into a puree, add heavy cream in a steady stream still pulsing on/off switch until absorbed. Add hazelnut liqueur, onions and hazelnuts, pulse until combined. Then add salt, pepper, tarragon, and parsley a little at a time.

  • 6

    Make a quenelle and poach in water at 180°. This is to test for seasoning. Refrigerate in a non metallic bowl.

    NOTE: Do not let ingredients get over 55° while working with them. Scrape bowl down frequently to ensure the incorporation of all the ingredients.