Canard et Saicisse

Name: Canard et Saicisse
Yield: Serves 2
Ingredients: 1/4 cup (60 ml) canola oil; Salt; 1 boneless duck breast, a little less than 1 pound (about 420 g); 10 fingerling potatoes, parboiled and peeled; 10 Tiny Sausage Links (page 93); 1 sprig thyme; 1 French shallot, thinly sliced; 1 tablespoon ketchup; 1/4 cup (60 ml) Beef Shank Stock (page 249); 1 tablespoon unsalted butter

January 24, 2012

This dish is not surprising in taste (it’s duck, sausage, and potato—what can go wrong?), nor very feminine (in other words, it’s not pretty). We like the look a lot, because the fingerlings, duck pieces, and links are all the same size and shape. This is the best way to enjoy duck in the middle of the winter.

Recipe notes

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