Market Recipe: Duck Sausage with Dijon-glazed Sweet Potatoes

Duck Sausage with Dijon-glazed Sweet Potatoes  

By Market Chef Maggie Perkins.

1 T duck fat
1 package Belle Vie Farm Charles’ Picnic Duck Sausage
1 large sweet potato, sliced in thin rounds
1 bunch scallions, sliced
1 small head cabbage, leaves separated
2T Stellar Gourmet Fig Dijon Mustard
1T Austin Honey Co. Pure Honey
Hill Country Provisions Vaquero Sol seasoning to taste

In a shallow skillet over medium heat, melt duck fat. Brown sausages on each side over medium until golden. Remove from heat and reserve.

Add sweet potatoes to pan and increase heat to medium-high. Sauté slices until slightly crisped, turning frequently. Add scallions to pan and continue to sauté until scallions are limp. Nestle sausages into bed of sweet potatoes and onions, reduce heat to medium, cover with cabbage leaves.

Allow cabbage leaves to steam until limp. Remove to a serving plate. Remove sausage and set aside.

Add mustard and honey to the pan with sweet potatoes and onions. Stir together and allow to simmer with potatoes over medium heat for 4-5 minutes, or until glazed, stirring frequently. Season with Vaquero Sol, to taste.

Slice duck sausage. Plate sweet potatoes and onions onto the cabbage-lined plate. Nestle sliced sausage into bed of potatoes.

Photos by Maggie Perkins.

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