Chinese Duck Sausage Patties Recipes

CHINESE DUCK SAUSAGE PATTIES

Chinese Duck Sausage Patties image

Make and share this Chinese Duck Sausage Patties recipe from Food.com.

Provided by foodart

Categories Whole Duck

Time 25m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

1 peking duck, shredded
2 lbs ground pork
2 links chinese duck sausage
6 water chestnuts, minced
2 Chinese black mushrooms, soak and minced
1 stalk green onion, minced
2 tablespoons hoisin sauce
2 tablespoons cornstarch
3 tablespoons water

Steps:

In a mixing bowl add all of the ingredients and combine the mixture and form into 12 patties and pan fry and serve.

Nutrition Facts : Calories 255.3, Fat 18.3, SaturatedFat 6.6, Cholesterol 81.8, Sodium 103.3, Carbohydrate 3.6, Fiber 0.2, Sugar 1, Protein 17.9

CHINESE DUCK SAUSAGE PATTIES

Chinese Duck Sausage Patties image

Make and share this Chinese Duck Sausage Patties recipe from Food.com.

Provided by foodart

Categories Duck

Time 20m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 whole duck, roasted at Chinese market and shredded
2 lbs ground pork
2 links duck sausage, Chinese market and finely minced
8 water chestnuts, chopped
3 Chinese black mushrooms, soak and minced
1 egg
1 stalk green onion, minced
2 tablespoons hoisin sauce
2 tablespoons cornstarch
3 tablespoons water
oil

Steps:

In a mixing bowl add all of the ingredients and combine the mixture and form into patties and pan fry in a lightly oil nonstick skillet. Place the patties onto paper towel.
Make 16 patties at 3oz each.

Nutrition Facts : Calories 973.8, Fat 87.2, SaturatedFat 30.1, Cholesterol 225.6, Sodium 238.8, Carbohydrate 5.9, Fiber 0.5, Sugar 1.6, Protein 38.5

DUCK SAUSAGE

Duck Sausage image

Provided by Food Network

Categories main-dish

Time 55m

Yield 2 to 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons ground duck meat
1 cup diced duck meat
2 tablespoons ground duck fat, plus more for cooking sausage
1/4 cup flour (add enough hot water to make a small pastry dough, about 2 tablespoons)
2 tablespoons port wine
1 teaspoon fennel seeds
Salt and pepper
Sugar
1 egg white
1 pound foie gras
Duck skin
8 pounds duck fat

Steps:

Add all ingredients except for the foie gras into a large bowl. Mix well. Roll out and add the foie gras to the center. Roll into a sausage. Cover using the duck skin for casing. Tie with butcher?s string to secure. Confit the duck sausage by cooking in duck fat in a very slow heat until cooked (about 25 minutes). Take out and roast in a roasting pan, in a preheated 350 degree oven, until golden brown and crispy.
Wine Suggestion: River Bend, Russian River Valley, Pinot Noir, 1996

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