March 2010

Peppered Duck Sausage (Serves 4)

250g Duck meat
5g cracked black pepper
1 small red onion
2 egg
1 bunch chopped chives
1 bunch chopped parsley
1 tsp cumin
8 shallots
200g brown sugar
200ml balsamic vinegar
150g mixed wild mushrooms
2 medium size potatoes

Candied shallots

Place the pealed shallots, vinegar and sugar in a small pot, bring to the boil. Reduce heat and simmer for 30 minutes.

To make the rosti

Peel and wash the potatoes, grate in a bowl and squeeze out all excess starchy water. Mix the potatoes with one egg and season to taste. Pan fry in a little olive oil for 4 minutes on each side or until golden brown.

Method

In a food processor, puree the duck meat and remove from processor to a bowl. Add the egg, finely chopped red onion and herbs and mix well. Refrigerate for 2 hours.

Remove sausage mix from the fridge, lay 4 pieces of cling film on a flat surface. Divide the duck mix into 4 equal portions and place on a piece of cling film. Roll into a sausage shape, seal tightly. Gently poach in salted water for 7 minutes.

Gently pan fry the wild mushrooms in olive oil and a little butter. Season to taste.

Remove the sausage from the pot and gently remove from the cling film.

In the centre of your plate, place the potato rosti. Cut the sausage in half at an angle and place on the rosti.

Place 2 shallot beside the sausage and spoon some of the sautéed mushrooms around the plate.

Garnish with chervil and chives and serve.