Get the Fresh Duck and Cherry Sausage Recipe
This sausage has all the components of a great duck dish. Ground duck can be very wet depending upon how much skin was ground up with it. This is why I add Parmigiano to the mix. You may add some panko breadcrumbs if it is even wetter. The sweetness of the cherries is juxtaposed by the luscious duck and is elevated by the lemon zest and nuanced cumin. This sausage is great with Pecorino, Asiago, Ricotta, Chevre, Brie and even… more fresh cherries!
Explore more fresh sausage ideas and recipes in “Serving Alternative Sausages in Your Pizzeria”.
Fresh Duck and Cherry Sausage
Author: Pizza Today
Recipe type: pizza topping
Ingredients
- 2 pounds ground duck
- ½ cup red onion in small dice
- ¼ cup dried cherries
- 4 tablespoons grated Parmigiano
- 1 tablespoon roasted garlic minced
- 1 tablespoon finely grated lemon zest
- 1 tablespoon salt
- 1 tablespoon pepper
- 1 tablespoon sugar
- 1 tablespoon extra- virgin olive oil
- 2 teaspoons ground cumin
Instructions
- Using the hottest water from the tap, pour on top of the dried cherries to re-hydrate for 30-60 minutes. When rehydrated, chop the cherries into small dice.
- Either sauté or roast the small, diced onion with the olive oil until cooked until transparent.
- Add all ingredients into a large bowl and mix thoroughly.
- Cook and taste a small dollop and adjust seasoning as needed.
- Wrap in plastic or plastic bag and hold under refrigeration for at least 3 hours.
- Dollop on pizza in coin shaped dollops and bake.
