Preheat oven to 165°C (325°F).
In a small bowl, whisk the duck stock and maple syrup. Salt and pepper to taste and set a side.
In an oven-safe pan, sear duck sausage halves over medium high heat in duck fat for 5-6 minutes, turning a couple of times during cooking.
Pour the broth mix over the sausages, add thyme and continue cooking duck sausages in oven for about 20 minutes. Remove pan from oven and let stand for 10 minutes.
Serve half sausages on creamy apple and ice cider sauce with a side of French fries and steamed broccoli. You can also serve the duck sausages as an entrée on a bed of lettuce.
In a small saucepan, sauté shallots for 2-3 minutes in duck fat. Deglaze with ice cider and simmer for 1 minute. Add remaining ingredients and pepper to taste. Mixing well, bring to a boil. Lower the heat and simmer 10-15 minutes stirring regularly until sauce thickens. Remove saucepan from heat and serve immediately. Can also be used with duck breast or rabbit.
Chardonnay californien
Enjoy an enveloping white wine with this rich and savory dish! Try a California Chardonnay aged in American oak barrels to achieve its fat and buttery character. With its aromas of cocoa, vanilla, and white-fleshed fruit, and its depth in the mouth, this wine will make a good accompaniment to this recipe.
The Château St. Jean Chardonnay from Sonoma is sure to be a lovely pairing, with its finish evoking notes of maple syrup!
Servez votre vin à 12°C
