Duck and Foie Gras Sausage Although the ancient Romans may have created sausage with all sorts of ingredients, we are taking two very complimentary products and spinning then into a taste sensation. 1 lb foie gras, cleaned and cut into large dice ½ oz salt 4 oz Riesling wine 1t white pepper, freshly ground 1T thyme, fresh – chopped 1 lb duck meat – breast or leg – finely ground 1 lb pork jowl meat – finely ground 1½T salt ½t mustard, dry ½t spice mix: equal parts of white pepper, coriander, cloves, nutmeg, mace 1 ½ oz milk powder Sausage casings Marinate the foie gras in the salt, wine, pepper and thyme for 12 hours under refrigeration. Combine remaining ingredients and refrigerate for 12 hours. Make a test of the sausage mixture and adjust seasoning if necessary. Fold in foie gras ensuring the pieces are well coasted. Stuff into casings and tie. Refrigerate overnight allowing to cure. These are best poached first and then gently browned to enhance colour. Serve with roasted fingerling potatoes and honey pan drippings. Enjoy with a spirited glass of Charles Baker Riesling!