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.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 562kj
  • Fat Total 17g
  • Saturated Fat 6g
  • Protein 51g
  • Carbohydrate 49g
  • Sugar 9g
  • Sodium 542mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Preparation Time: 30 minutes

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