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Crumbed Duck Sausage

Serve this recipe by Tom Niall on a bed of sweet potato mash with a simple red wine jus.


  • 1kg diced duck meat - preferably Maryland

  • 30g dried cranberries (or any other dried berry) finely chopped

  • 1 tsp white pepper

  • 1 tsp all spice

  • 1/2 tsp salt

  • 1/4 cup sage leaves roughly chopped

  • 2 sprigs of thyme, stem removed

  • 1/2 cup orange juice freshly squeezed

  • 1 tsp orange zest

  • 3 cups panko breadcrumbs


  • 1.

    Place diced duck into food processor and pulse until meat is finely diced

  • 2.

    Add dry spices, fresh herbs, orange juice and zest and pulse until mix represents a course paste

  • 3.

    Measure meat to approx. 80gm and roll into a sausage shape. If you find that the meat is too sticky at this stage, place mix into freezer for 30mins and try again (you can do this the day before)

  • 4.

    Coat each sausage well in panko breadcrumbs and fry in batches. Be careful not to overcrowd the pan, you want the crumbs to be crispy and golden.


Preparation Time: 30 minutes

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