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Pekin Duck
Sausage with
Foie Gras
Our Duck Sausage is incredibly complex with deep flavors. Made with Sauterne wine, and finished with buttery Foie Gras, gives this Sausage a creamy texture. Perfect for the grill or seared in a pan on the stove top. Try a new twist by using this sausage to make a traditional sausage with peppers and onions sandwich, hoagie, sub, depending on where you live, we think you got the idea.
*** Contains Pork, Chicken and Beef
Ingredients
IngredientsDuck, Chicken, Pork, Beef, Duck Skin, Duck Liver, Potatoes, Water, Foie Gras, Salt, Carrot Powder (Carrot, 2% Silicon Dioxide), Spices and Spice Extracts, Sugar, Sautern Wine (Contains Sulfiting Agents), Butter Flavor (Butter, Modified Corn Starch, Salt, Whey Solids Non Fat Dry Milk, Dehydrated Butter, Natural Butter Flavor, Sugar, Xanthan Gum, Lactid Acid, Turmeric and Annatto (For Color), Contains Milk), Garlic Powder, Flavorings, Dextrose, Stuffed in a Natural Pork Casing.
Nutrition Facts
Recipe
Fossil Farms Cassoulet
Download printable .pdf file here.
Ingredients
4 ea. Fossil Farms Duck Leg Confit, trimmed of excess fat and pulled off the bone
3 ea. links Fossil Farms Pekin Duck Sausage with Foie Gras, sliced crosswise
4 oz. Fossil Farms Berkshire Pork Bacon, cut into 1-inch cubes
1 ea. medium onion, cut into 1/2 inch dice
3 qt. chicken stock
1 large head of garlic, separated into cloves and peeled and sliced
2 cups coarse fresh breadcrumbs
1/2 ea. head of escarole, chopped small
2 tbsp. chopped parsley
1 tbsp. thyme, picked
2 tbsp. unsalted butter
1 tbsp. olive oil (as needed)
1 lb. dried flageolets or whatever white beans that are available, rinsed then soaked for 2 hours and drained
Kosher salt
Fresh black pepper
Directions
In a large heavy pot, brown the sausage, then remove from pot and reserve. Render the bacon and sweat all vegetables except the escarole and parsley. Add a bit of olive oil if the vegetables are sticking to the bottom of the top, as needed. Add the chicken stock and beans and cook until tender. Once beans are cooked, turn off the heat. Add the Duck Confit meat and fold in escarole then butter. Season with salt and pepper. Put in small crock pots or any oven safe ceramic or cast iron pot. Bake at 300F until bubbly and piping hot.
Garnish with breadcrumbs and parsley. Serve.
Our Duck Sausage is incredibly complex with deep flavors. Made with Sauterne wine, and finished with buttery Foie Gras, gives this Sausage a creamy texture. Perfect for the grill or seared in a pan on the stove top. Try a new twist by using this sausage to make a traditional sausage with peppers and onions sandwich, hoagie, sub, depending on where you live, we think you got the idea.
*** Contains Pork, Chicken and Beef
Ingredients
Duck, Chicken, Pork, Beef, Duck Skin, Duck Liver, Potatoes, Water, Foie Gras, Salt, Carrot Powder (Carrot, 2% Silicon Dioxide), Spices and Spice Extracts, Sugar, Sautern Wine (Contains Sulfiting Agents), Butter Flavor (Butter, Modified Corn Starch, Salt, Whey Solids Non Fat Dry Milk, Dehydrated Butter, Natural Butter Flavor, Sugar, Xanthan Gum, Lactid Acid, Turmeric and Annatto (For Color), Contains Milk), Garlic Powder, Flavorings, Dextrose, Stuffed in a Natural Pork Casing.
Nutrition Facts
Recipe
Fossil Farms Cassoulet
Download printable .pdf file here.
Ingredients
4 ea. Fossil Farms Duck Leg Confit, trimmed of excess fat and pulled off the bone
3 ea. links Fossil Farms Pekin Duck Sausage with Foie Gras, sliced crosswise
4 oz. Fossil Farms Berkshire Pork Bacon, cut into 1-inch cubes
1 ea. medium onion, cut into 1/2 inch dice
3 qt. chicken stock
1 large head of garlic, separated into cloves and peeled and sliced
2 cups coarse fresh breadcrumbs
1/2 ea. head of escarole, chopped small
2 tbsp. chopped parsley
1 tbsp. thyme, picked
2 tbsp. unsalted butter
1 tbsp. olive oil (as needed)
1 lb. dried flageolets or whatever white beans that are available, rinsed then soaked for 2 hours and drained
Kosher salt
Fresh black pepper
Directions
In a large heavy pot, brown the sausage, then remove from pot and reserve. Render the bacon and sweat all vegetables except the escarole and parsley. Add a bit of olive oil if the vegetables are sticking to the bottom of the top, as needed. Add the chicken stock and beans and cook until tender. Once beans are cooked, turn off the heat. Add the Duck Confit meat and fold in escarole then butter. Season with salt and pepper. Put in small crock pots or any oven safe ceramic or cast iron pot. Bake at 300F until bubbly and piping hot.
Garnish with breadcrumbs and parsley. Serve.