In a skillet, sauté the shallots and garlic until translucent. Add the diced chicken and duck, cooking until browned. Add the pork fat and cook for an additional 3-4 minutes. Remove from heat.

Blend the Mixture

In a food processor, combine the cooked meat mixture, cream, eggs, salt, pepper, and curry powder. Blend until smooth.

Stuff the Casings

Prepare sausage casings (or use a silicone mold). Stuff with the meat mixture, ensuring there are no air pockets. Tie off the ends if using casings.

Cook the Boudin

Poach the boudin in simmering water for about 20 minutes. Remove and let cool before slicing.

Making the Gastrique

Combine Ingredients

In a saucepan, combine the chopped dates, white wine vinegar, honey, and chicken stock. Bring to a simmer.

Reduce the Sauce

Let the mixture simmer until it thickens, about 15 minutes. Season with salt and pepper to taste.

Strain if Desired

For a smoother sauce, strain the mixture through a fine sieve.