Duck and Fennel Sausage with Duck Livers, Spiced Lentils and Chilli Jam

Name: Duck and Fennel Sausage with Duck Livers, Spiced Lentils and Chilli Jam
Yield: Serves 6
Cuisine: Australia
Ingredients: 120 g red lentils; 50 ml olive oil; 1 brown onion, minced; 3 garlic cloves, minced; 3 tablespoons Spiced Tomato and Chilli Pickle; 250 ml chicken stock; 50 g unsalted butter; 1 teaspoon sea salt; 1 teaspoon black peppercorns, freshly ground; 12 large duck livers, brushed with olive oil; 12 large duck livers, brushed with olive oil; 6 teaspoons Chilli Jam; 3 handfuls of small spinach leaves, washed and stems removed; 1 x 1.7 kg duck; 20 sausage skins (available from butchers); 1 tablespoon freshly minced ginger; 10 dried shiitake mushrooms; 1 dried chipotle chilli, roasted and ground; 4 cloves garlic, minced; 3 tablespoons diced fennel bulb; 2 teaspoons chopped garlic chives; 2 coriander roots, minced; 12 water chestnuts, diced; 2 teaspoons sea salt; 2 drops of sesame oil; 1 teaspoon white peppercorns, freshly ground; 1 teaspoon sichuan peppercorns, ground

Preparation info

Serves
6

Difficulty
Medium

Appears in

Paramount Cooking

By Christine Manfield

Published 1995

About

Sausage-making requires time and patience, so if you have neither, buy some spicy sausages from a reliable butcher and proceed with the rest of the recipe. I have included the sausage recipe because the textures and flavours work so well together and the sausages are well worth persevering with. The ingredients will yield about 24 sausages, which need to be hung for at least three days. They will keep for up to 2 weeks in the refrigerator.

Ingredients

Australian
Oceania
Australia
Preserve

Ingredients

Method