Spiced duck-neck sausages with celeriac, mustard and horseradish

Name: Spiced duck-neck sausages with celeriac, mustard and horseradish
Ingredients: 1 brown onion, minced; 10 cloves garlic, minced; 2 teaspoons minced ginger; 3 red bird’s-eye chillies, minced; ½ cup diced fennel; 50 g fresh black wood fungus, shredded; 2 teaspoons thyme leaves; 75 g fresh water chestnuts, blanched and chopped; 150 g pork fat, coarsely minced; 2 teaspoons sea salt; 1 teaspoon freshly ground black pepper; 12 duck-neck skins, cleaned; 2 heads celeriac; 2 litres White Chicken Stock; 3 tablespoons Mustard Horseradish Relish; 1 Granny Smith apple, grated; ½ teaspoon sea salt; 30 ml sherry vinegar; 90 ml extra-virgin olive oil; ½ teaspoon freshly ground black pepper; 1 teaspoon Sichuan peppercorns; 500 g cooked duck meat; 2 teaspoons cumin seeds; 2 teaspoons fennel seeds; 20 ml sesame oil; 60 ml vegetable oil

Preparation info

Difficulty
Complex

Appears in

Spice

By Christine Manfield

Published 1999

About

These sausages are time-consuming to make, I must admit, but their flavour is unparalleled and the final result is worth every bit of effort you put in. You need to start two days before you want to serve the sausages. I have referred here to the recipe for Five-spice Duck and Shiitake Mushroom Pies for the duck meat needed for the stuffing. Seek out a speciality poultry supplier for the duck-neck skins used as the sausage casing.

Ingredients

Main course
Gluten-free

Ingredients

Method