DUCK TRUCK’S DUCK SAUSAGES
Exil cheese served on potato alight with Mystique cider accompanied with ketchup.
Prepared by Chef Thierry.
- 1 kg duck (preferably boneless thighs)
- 250 g fat pork
- 17 g salt
- 4 g pepper
- 1 tbsp old-style mustard
- 2 meters of casings
- 2 oz Mystique cider
- A pinch of garlic powder and onion powder
- 1 whole egg
- House ketchup
- Fresh parsley
- 5 cups peeled and cut potatoes from La Caravane des Cultures
- 1/2 cup cream
- 4 cloves of chopped garlic
- 1/4 cup butter
- 1/4 cup mild
- 1/2 lb Exil cheese (Fromagerie Métayer)
- Salt and pepper
- Cut the duck and pork into cubes about 2 cm and refrigerate them.
- Rinse the casings to extract the salt and let sit in lukewarm water for at least 30 minutes.
- Put the cubes of duck and pork into a grinder.
- Take the meat mixture and season it with salt, pepper, garlic powder, onion power, Mystique cider, egg, and mustard.
- Rinse the casings one last time and make a knot at the end.
- Thread the casings on the exit cone of the mill and emboss.
- Every 10 cm, turn the casing several times to obtain the sausage form and so on.
- Serve the sausages accompanies with aligot, a spoonful of ketchup, and fresh parsley.
- Cook the potatoes in a pot of salted boiling water until tender.
- In another pot, bring cream and garlic to a boil.
- Let it infuse for a couple of minutes and then remove the garlic.
- Mash the potatoes with butter with a pestle or a potato masher.
- Incorporate the garlic cream and the milk and mix until it becomes a homogeneous mixture.
- Add the cheese into the mix and heat to obtain an elastic consistency (add milk as needed).
- Salt and pepper to taste.
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