Duck Liver Sausage

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Duck Liver Sausage

Postby westjw2 » Mon Nov 21, 2011 11:39 pm

All right I have plenty of fresh duck and duck liver. I want to try and make sausage with it. Does anyone have a recipe they like? I found a couple of links that may work. I will post a follow up with pics.

https://sites.google.com/site/recipesbiteme/chinese-duck-liver-sausage
http://honest-food.net/wild-game/goose-recipes/sausages-salami/duck-sausages-hunters-style/
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Re: Duck Liver Sausage

Postby Morning Flight » Tue Nov 22, 2011 11:31 am

Love Hank Shaw and all his recipes!

How do you extract the liver in a solid piece? Every time I gut the bird, I end up breaking it up into pieces, and I would really like to save it and use it. Ive been saving the heart and tongues but the liver escapes me.
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Re: Duck Liver Sausage

Postby BrentP » Tue Nov 22, 2011 11:42 am

what do you do with the toungs?
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Re: Duck Liver Sausage

Postby westjw2 » Tue Nov 22, 2011 3:52 pm

After freeing the trachea esophagus from the top really well I remove the intestine/tail and then using my fingers I freed the giblets (heart, liver, and gizzard) from the top and bottom of the bird. I will some pics later if it works out.
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Re: Duck Liver Sausage

Postby Morning Flight » Tue Nov 22, 2011 4:20 pm

So basically cut the neck off and open the cavity from the top will allow more access to remove everything whole. I'll have to try they next time. Thanks! Looking forward to your pics.
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Re: Duck Liver Sausage

Postby westjw2 » Sun Nov 27, 2011 8:47 pm

Here's the final product. In the background is a pint of fat I rendered from the skin trimmings.

Duck Liver Sausage 11-11 II.JPG

http://honest-food.net/wild-game/goose-recipes/sausages-salami/giblet-sausages-with-sage/

I had some friends over the night I made it and everyone enjoyed it. I served it with duck fat caramelized onions, mustard, and bread. The liver and heart added great flavor to the sausage.

I slow cooked them hanging in the oven @300 for 45 min. It kept them really moist but didn't get enough color for my standards. Next time I will get the out side crisper.

I want to smoke the next batch.
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