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.