Kris: It’s been a bit hectic lately, so it has been a while since posting on the blog.
We’re back!
It’s Autumn (Fall for Caroline) and eating Duck matched with some hearty ales is my favourite way to enjoy the crisp Tasmanian evenings this time of year. I am also starting to enjoy the fruits of my labour after busily homebrewing the last couple of months. I thought my Tasmanian IPA would be a great match for some homemade Duck Neck Sausage with Ale chutney.
Duck Neck Sausage and Ale Chutney
1 duck neck
1 duck breast
20g almond meal
20ml thickened cream
fresh sage
fresh oregano
2 garlic cloves
1 rasher bacon
3-4 walnuts
olive oil
salt and pepper
1 large potato
4 brussel sprouts
40g butter
2 ripe tomatoes
1 small brown onion
1 red chilli
100ml IPA
40g raw sugar
fresh parsley
Method
Thinly slice the brown onion
Fry on a medium heat in some olive oil until translucent
Add finely chopped chili and sugar
Cook for a few minutes
Add the beer and tomatoes
Season with salt and pepper
Simmer the chutney until thick (about 25 minutes)
Stir through some finely chopped parsley
Chill the chutney in the fridge
Chop the duck breast and blitz it in a food processor until minced
In a bowl combine the duck mince, almond meal, cream and a few chopped walnuts
Add some finely chopped sage, garlic and oregano
Add some finely diced bacon
Combine all the ingredients
Season well with salt and pepper
Cover and set aside
Remove the fat from inside the duck neck
Stuff the duck mince mixture into the duck neck
Make sure it is packed really tight with the mixture
Using toothpicks, seal up each end of the duck neck
(I left the sausage uncovered in the fridge overnight. It dried it out and makes the sausage more crispy)
Thinly slice a large potato
Preheat an oven to 200 C
Fry ther sausage on a medium heat until the duck skin is brown and crispy
Place the sausage in the oven and cook for 15 minutes
Fry the potatoes in the left over duck fat in the fry pan
Steam the brussel sprouts for 10 minutes
Refresh in ice water
Remove potatoes and fry the brussel sprouts in the butter and a clove of crushed garlic
Season the potatoes and brussel sprouts with salt and pepper
Let the sausage rest for a few minutes and slice thickly
Plate it up with the fried potatoes and chutney
Serve with a side of the brussel sprouts
Kris: I bought a whole duck and seeming it was such a nice day outside, I thought I would drink some of my IPA and carve up the duck.I removed the neck, the legs and breast. Make sure you have a sharp knife.I used one breast and the duck neck for this recipe. I am going to do Duck confit with the legs and the other breast. The rest of the duck I am going to roast and use in a Vietnamese style soup.
Kris: I am pretty happy with my home brew IPA. Its 6.5% and I used all Tasmanian grown hops. It has a good balance of biscuity malt and hop bitterness. I think I will dry hop it more next time to get a bigger, fruity hop aroma . It was a great match with the Duck Neck Sausage and Ale Chutney too.