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

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.