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Duck Sausage: Salsiccia d'Anitra (Mario Batali) Recipe

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Duck Sausage: Salsiccia d'Anitra (Mario Batali)
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Ingredients
21
Count
Nutrition
1845
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. In a mixing bowl, stir together the duck and pancetta with your hands until well mixed. Add pepper, salt and white wine and mix until well blended, again with your hands. You must move quickly here or your body temperature could change the texture of the fat.
  2. Set up the sausage stuffer and place the casing over the funnel feeder. If you do not have a sausage stuffer, form the sausage into 1/4-pound logs by hand, and be careful handling them. Stuff the sausage into the casings, twisting every 3 1/2 to 4 inches so that each sausage is about 4 ounces, and form 22 to 25 sausages. Prick them all over with a needle and set aside in a cool place until ready to cook.
  3. In a 12 to 14-inch skillet, heat the olive oil over medium heat and add sausages. Cook until golden brown, about 7 minutes a side, then add the onions and garlic. Cook until soft and golden, about 8 to 9 minutes. Remove the sausages and set on a plate. Stir in the tomato paste and cook for 5 or 6 minutes. Add the red wine and stock, scraping the bottom of the pan with a wooden spoon to release any browned bits into the mixture. Return the sausages to the pan. Cook over medium heat covered, for 15 minutes, turning occasionally. Stir in the parsley and serve immediately.
  4. Brown Chicken Stock:
  5. In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking. Add all the chicken parts and brown all over, stirring to avoid burning. Remove the chicken and reserve. Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat. Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.
  6. Yield: 1 1/2 quarts
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1844.61 Kcal (7723 kJ)
Calories from fat 1011.69 Kcal
% Daily Value*
Total Fat 112.41g 173%
Cholesterol 773.4mg 258%
Sodium 5668.67mg 236%
Potassium 1338.24mg 28%
Total Carbs 23.28g 8%
Sugars 11.04g 44%
Dietary Fiber 5.58g 22%
Protein 169.86g 340%
Vitamin C 14.1mg 24%
Vitamin A 0.3mg 10%
Iron 11.8mg 66%
Calcium 298.6mg 30%
Amount Per 100 g
Calories 203.15 Kcal (851 kJ)
Calories from fat 111.42 Kcal
% Daily Value*
Total Fat 12.38g 173%
Cholesterol 85.18mg 258%
Sodium 624.31mg 236%
Potassium 147.39mg 28%
Total Carbs 2.56g 8%
Sugars 1.22g 44%
Dietary Fiber 0.61g 22%
Protein 18.71g 340%
Vitamin C 1.6mg 24%
Iron 1.3mg 66%
Calcium 32.9mg 30%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 45.5
    Points
  • 47
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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