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fall porch suppers 2005     
Easing into Autumn 

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

Ingredients:

    Sausage:
  • 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

    Potatoes:
  • 2 pounds yukon gold potatoes
  • 2 cups apple cider vinegar
  • ½ cup sugar
  • ¼ pound butter
  • Salt and pepper to taste
Method:
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.


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  • Farm Fresh Markets: Summer 2004
  • Forum: Celebrate Fall with Apples and Onions

  •    Published: September 2005
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