Duck Sausage on Braised Carrot & Fennel
By Market Chef Maggie Perkins.
2 T coconut oil
2 medium fennel bulbs, sliced thinly, with fronds reserved
1 bunch red carrots, sliced thinly.
2 pkgs Belle Vie Farm & Kitchen Normandie Duck Sausage
Fennel fronds, minced, for garnish
salt and pepper to taste
In a heavy skillet, bring coconut oil to shimmering heat. Add carrots and fennel. Saute over medium high heat for 5 minutes, then reduce heat to medium and cover. Cook until just tender. Remove lid, push vegetables to perimeter of skillet and place sausage links, whole, in center of skillet. Brown on each side. Nestle into vegetables, cover, reduce heat to low, and cook for 5 minutes longer. Remove lid, adjust seasonings as desired and garnish with minced fennel fronds.
Photos by Maggie Perkins