Events on StarChefs

Rising Stars Revue - New Orleans on StarChefs Rising Stars Revue - New Orleans on StarChefs
Gala Tasting Menu

Sweet Duck Sausage with Foie Gras Mustard and Kiln-Dried Cherry Compote
Chef Thomas Wolfe of Wolfe’s – New Orleans, LA
Adapted by StarChefs

Yield: 6 Servings


  • 3 ounces Grade A foie gras, cleaned and steamed “rare”
  • 1 cup apple cider vinegar
  • 10 kiln-dried cherries
  • ¼ teaspoon yellow mustard seeds, toasted, then ground
  • 1 Tablespoon shallots, minced
  • Salt and freshly ground black pepper, to taste
  • 1 ½ teaspoons honey
  • 1 teaspoon Dijon mustard
  • ¾ teaspoon yellow mustard

  • Compote
  • 1 Tablespoon virgin olive oil
  • 5 Tablespoons shallots, minced
  • 1 teaspoon garlic, minced
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 1 cup kiln-dried cherries
  • 1 Tablespoon sugar
  • Juice of one orange
  • ½ teaspoon allspice
  • ¼ teaspoon fresh black pepper
  • 2 Tablespoons salt
  • ¾ - 1 cup apple cider vinegar
  • ½ cup water

  • Sausage
  • 1 pound duck meat, cut into 1-inch dice
  • ¼ - pound pork fat, cut into 1-inch dice
  • 1 ounce bacon, cut into 1-inch dice
  • ¼ teaspoon crushed red pepper flakes
  • 1/8 teaspoon ground clove
  • ¾ teaspoon ground white pepper
  • 1 teaspoon ground toasted fennel seed
  • 1 teaspoon kosher salt
  • 2 Tablespoons egg, beaten
  • 2 Tablespoons chopped rehydrated cherries
  • 1 teaspoon chopped garlic
  • 1 Tablespoon chopped Italian parsley

For Mustard:
Sear foie gras in hot sauté pan until rare. Remove from pan and refrigerate. Save fat from pan. Caramelize shallots in reserved foie gras fat until golden brown. Deglaze pan with apple cider vinegar. Bring to boil and turn down to low simmer. Add cherries, mustard seed and honey. Reduce by two thirds. Remove from heat and refrigerate. Once all ingredients have cooled completely, place foie gras and shallot mixture in food processor and puree until smooth, but do not get foie gras too warm. Strain through fine sieve into stainless steel bowl. Fold in mustards, and adjust seasonings with salt & pepper.

For Compote:
In medium stockpot, sauté shallots, garlic, thyme and bay leaf in oil over medium-high heat 5 minutes. Add cherries, sugar, orange juice, allspice, pepper and salt; sauté 2 minutes. Add vinegar and water, bring to boil, then turn down to slow simmer. Reduce liquid by two thirds, until just below cherries. Remove from heat and cool completely.

For Sausage:
Combine duck meat, pork fat and bacon. Season mixture thoroughly with red pepper flakes, ground clove, white pepper, fennel seed and kosher salt. Pass through meat grinder with large hole setting. Once meat is ground, fold in egg, cherries, garlic and parsley. Season with salt and pepper as needed. Form twelve patties, weighing 2 ounces each.

Wine Pairing:
Gallo of Sonoma Alexander Valley Barrelli Creek Vineyard Cabernet Sauvignon 1999