Directions:
- 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.
- Wine Suggestion: River Bend, Russian River Valley, Pinot Noir, 1996
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 17594.81 Kcal (73666 kJ) | ||
| Calories from fat | 17554.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1950.53g | 3001% | |
|---|---|---|---|
| Cholesterol | 2273.41mg | 758% | |
| Sodium | 2101.59mg | 88% | |
| Potassium | 738.46mg | 16% | |
| Total Carbs | 32.73g | 11% | |
| Sugars | 1.35g | 5% | |
| Dietary Fiber | 2.47g | 10% | |
| Protein | 51.91g | 104% | |
| Vitamin C | 11.4mg | 19% | |
| Vitamin A | 2.3mg | 76% | |
| Iron | 20.3mg | 113% | |
| Calcium | 235.3mg | 24% | |
| Amount Per 100 g | |||
| Calories | 782.5 Kcal (3276 kJ) | ||
| Calories from fat | 780.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 86.75g | 3001% | |
|---|---|---|---|
| Cholesterol | 101.11mg | 758% | |
| Sodium | 93.47mg | 88% | |
| Potassium | 32.84mg | 16% | |
| Total Carbs | 1.46g | 11% | |
| Sugars | 0.06g | 5% | |
| Dietary Fiber | 0.11g | 10% | |
| Protein | 2.31g | 104% | |
| Vitamin C | 0.5mg | 19% | |
| Vitamin A | 0.1mg | 76% | |
| Iron | 0.9mg | 113% | |
| Calcium | 10.5mg | 24% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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