Wolfgang Puck Bar & Grill at Caesars Palace
3570 Las Vegas Blvd. So.
Las Vegas, NV 89109
(702) 731-7525


Duck Sausage with Yukon Gold Potatoes and Mustard Glaze
Chef Marc Djozlija of Wolfgang Puck Bar & Grill at Caesars Palace – Las Vegas, NV
Adapted by StarChefs.com

Yield: 12 Servings


  • 2 pounds pork butt
  • 2 pounds duck meat
  • 1ounce cure salt
  • 1 Tablespoon ground black pepper
  • 1 Tablespoon parsley, chopped
  • ½ teaspoon garlic, chopped
  • 1 teaspoon powdered ginger
  • ½ teaspoon sugar
  • Pinch of ground mace
  • Pinch of ground nutmeg
  • 1/3 cup chicken stock, chilled

    Mustard Glaze:
  • ¼ cup Dijon mustard
  • 1 shallot, roughly chopped
  • 1 bay leaf
  • 1 sprig of thyme
  • 1 cup white wine
  • ½ cup honey
  • Salt and pepper to taste
  • 1 cup chicken stock
  • ½ cup whole grain mustard
  • ¼ cup roasted peppers, diced

  • 2 pounds yukon gold potatoes
  • 2 cups apple cider vinegar
  • ½ cup sugar
  • ¼ pound butter
  • Salt and pepper to taste
For Sausage:
Combine all ingredients except the chicken stock in a large plastic container and place in the freezer for one hour. Using a meat grinder, grind the mixture on a ¼ inch die. Place half of the mixture in a food processor and puree until smooth. Add additional mixture to the processor and blend together for 2 minutes while slowly adding the chicken stock to emulsify. Using a sausage caser, pump mixture into medium hog casings.

For Mustard Glaze:
Place Dijon mustard, shallot, bay leaf, thyme, white wine, honey, salt, and pepper in a small pot. On medium heat, reduce the mixture by half. Add the chicken stock and reduce the mixture to a glaze. Strain the mixture through a china cap. Add the whole grain mustard and roasted peppers for garnish.

For Potatoes:
Combine vinegar and sugar in a small pot and bring to a boil. Remove from heat and set aside. In a separate pot, boil the potatoes. After the potatoes have been boiled, break them apart in your hand and place in a hot sauté pan. Deglaze the potatoes with the vinegar-sugar mixture. Cook until the liquid has evaporated. Add a little butter and salt and pepper to the mixture and incorporate well.

To Serve:
Grill or sauté the sausage until it is cooked. Place the potatoes on the plate, the sausage on top of the potatoes and spoon the mustard glaze over the sausage.

   Published: September 2005