RecipeMuncher

I’m making duck ham again and didn’t know what to do with the rest of the meat. I still have a few pieces of duck leg confit and didn’t want to make more so I ground the meat with 2 tablespoons of rendered fat. The heart and giblets were coarsely chopped and blended with the emulsified duck meat. I ran out of sheep casings and wrapped the mixture in the duck skins mostly from the neck and drumsticks. The simply seasoned sausage is then fried in its own fat until (...)