Recipe Sections
8 as an entree
You could place the duck mixture into small ramekins or a terrine.
When ready to serve remove from the plastic wrap and slice.
Use it as a component in a salad or on an antipasto platter.
This is a very simple cold French style sausage that anybody can make, you do not need any special equipment.
The result is a very flavoursome visually appealing sausage, which is wonderful to serve as part of a salad.
2 Luv-a-Duck duck legs
1 onion, chopped
1 clove garlic, chopped
1 sprig thyme
600ml Luv-a-Duck duck stock
2 tbsp French style green lentils, cooked
1 tbsp parsley, chopped
Salt & pepper
Roast the duck legs in a hot oven for about 40 mins.
Place them into a suitable size saucepan with the onion, garlic, thyme and duck stock bring them to the boil then turn down to a simmer and allow to simmer for 1 hour until the meat is nearly falling off the bone.
Remove the duck from the stock and allow to cool.
Add the lentils to the duck stock and allow to reduce down to about 150ml and then allow to cool.
Pull the meat off the duck and roughly chop.
Mix the duck with the chopped parsley and add some of the stock and lentils to make a moist mixture. Add salt and pepper if required.
Spoon the mixture into the centre of a sheet of plastic wrap and roll it up to make a good sausage shape secure the ends and place in the fridge to chill for up to 24 hours.