Saucisson Sec De Canard Recipe
dry cured duck sausage with hard spices.
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Ingredients
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Saucisson Sec De Canard Ingredients
Method
Preparation Directions
- 1
Prepare the Sausage Mixture
In a large mixing bowl, combine the ground duck meat, ground pork fat, salt, black pepper, minced garlic, thyme, coriander, red wine, and curing salt. Mix thoroughly until all ingredients are well incorporated.
- 2
Stuff the Sausage
Rinse the hog casings under cold running water to remove any salt. Soak the casings in water for about 30 minutes. Fit a sausage stuffer with the casing and fill it with the meat mixture, ensuring there are no air pockets. Twist sausages into desired lengths and tie off the ends securely.
- 3
Cure the Sausage
Hang the sausages in a cool, humid place (ideally around 15-20°C/59-68°F and 70-80% humidity) for about 3-4 weeks until they are dried and firm to the touch.
- 4
Store and Serve
Once cured, the saucisson sec de canard can be stored in the refrigerator or a cool cellar. Slice thinly and serve as part of a charcuterie board or with crusty bread and cheese.
