Duck Sausage
Tuesday nights, Linda is sitting in on a theater course at Harvard and so we eat even later than usual. Last night, I cut up a duck to use later in the week and used the trimmings and legs to make duck sausage.
I really need to do something about the state of my knife.
This was easy. I tossed the meat into the food processor, chopped it a bit, and took about half the chopped meat out. I tore up a couple of slices of bread, let them soak up 2T of skim milk, added them to the processor and chopped some more. I mixed everything up with 1T of Penzey's russian sausage spices, made patties, put them in the smoker with some hickory and smoked them for 40 minutes.
We had the duck sausage with some remoulade I threw together from a leftover hunk of celery root, and I pan-roasted some broccoli that was getting old in the refrigerator.
The whole duck costs about a dollar more than what the Museum charges for the duck breasts alone. Bottom line: it's a pretty nice, fast dinner for something made from scraps and leftovers.