Market Recipe: Spring Duck Sausage Salad
Spring Duck Sausage Salad
By Chef Maggie Perkins
Belle Vie Farm Spring Duck Sausage
Belle Vie Farm Duck Fat
One bunch kale (B5 Farm), trimmed, stalks removed, chopped finely
2 cups brussels sprouts (JBG Organics), trimmed, quartered
1 package dried fruit and nut trail mix (Yegua Creek Farm)
2 T good quality balsamic vinegar (Texas Olive Company)
2 t honey (Austin Honey Company)
2-4 ounces black pepper cheddar, crumbled (Dos Lunas Cheese)
1 cup stock (duck or chicken stock)
½ dried thyme
In a heavy skillet over medium high heat, saute chopped kale in 2 tablespoons duck fat. Remove to large mixing bowl. Saute brussels sprouts, adding duck fat to pan if necessary, until edges slightly brown. Add trail mix (dried cherries, blueberries, pecans, cashews) and toss well with sprouts. Drizzle vinegar and honey over and mix well, stirring frequently for about two minutes. Remove to mixing bowl and toss with kale. Toss in crumbled black pepper cheddar cheese.
To warm skillet, brown duck sausages on each side. Add stock to pan and simmer sausages until cooked through. Remove sausages, increase heat, add thyme, and reduce stock, scraping bits from the pan, to make about a ¼ cup pan sauce. Add to vegetable mixture and toss well.
Divide salad on a plates, and top with 2 links spring duck sausage. Serve.