Ingredients

• 2 tablespoons ground duck meat
• 1 cup diced duck meat
• 2 tablespoons ground duck fat, plus more for cooking sausage
• 1/4 cup flour (add enough hot water to make a small pastry dough, about 2 tablespoons)
• 2 tablespoons port wine
• 1 teaspoon fennel seeds
• Salt and pepper
• Sugar
• 1 egg white
• 1 pound foie gras
• Duck skin
• 8 pounds duck fat

Instructions

1. Special equipment: Butcher's string
2. Add all ingredients except for the foie gras into a large bowl. Mix well. Roll out and add the foie gras to the center. Roll into a sausage. Cover using the duck skin for casing. Tie with butcher?s string to secure. Confit the duck sausage by cooking in duck fat in a very slow heat until cooked (about 25 minutes). Take out and roast in a roasting pan, in a preheated 350 degree oven, until golden brown and crispy.
3. Wine Suggestion: River Bend, Russian River Valley, Pinot Noir, 1996