Wild Duck Andouille

by gerard on August 19, 2014

Wild Duck Andouille by Gerard Maras

"Hunters – Teal Duck season opens in Louisiana Sept 13! Forget the "Poppers" and "Marinated Grilled Breasts" and venture into Sausage! Here’s a recipe for the adventurous Hunter/Cook…"


  • 8 pounds wild duck meat – 6# hand chopped, 1/2 "
  • 2 1/2 pounds domestic duck legs – 1# hand chopped, 1/2 "
  • 8 pounds pork butt – 2# hand chopped
  • 1/2 cup duck fat rendered from domestic legs, chilled
  • 2 pounds Kurobuta pork belly – 1# hand chopped
  • 4 tablespoons finely chopped garlic
  • 4 1/2 tablespoons chili powder
  • 3 1/2 tablespoons paprika
  • 3 teaspoons curing salt
  • 4 tablespoons freshly ground black pepper
  • 2 tablespoons crushed red pepper
  • 2 tablespoons cayenne pepper
  • 3 tablespoons sugar
  • 5 ounces kosher salt
  • 2 teaspoons cumin
  • 1 1/2 teaspoons ground clove
  • 3/4 cup dry milk


Day 1
Keep all meat very cold after butchering – refrigerate at leat 2 hours. Ground meat and hand chopped should be in a large bowl on ice while preparing.

All meat that has not been hand chopped should be ground coarsley with 3/8 or 1/2 disk. Keep all meat very cold while griding, occasionally putting an ice cube in the grinder.

Combine hand chopped and ground meet together and season, mixing well.

Cover tightly and refrigerate overnight.

Day 2
Test sausage by making a small patty and slowly cooking it in a small saute pan with a little butter. Do not cook fast or brown the sausage as this will alter the taste. Adjust seasonining if needed.

Stuff sausage into a natural casing into 4-5" links. Hang or lay out on pans and refrigerate overnight to dry the casing.

Day 3

Smoke sausage with a cold smoke (no heat at all) for the first hour. Continue to smoke on a low heat – 130 degrees for approx 1 1/2 hours to an internal temp of 140ø.

Place sausage in an ice bath to chill quickly to prevent juices from seeping out.

Lay out sausage or hang overnight. Package and seal

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