If you keep up with me via Twitter or Facebook, you know I am in the process of auditioning for the new American version of Master Chef with Gordon Ramsay on Fox. Things are going well so far and its been a crazy few days. Some people have been asking what I brought to my casting call. This post is going to be short and sweet, but I just wanted to share and thank everyone for their support.
Well here it is. I got high marks for this one. Enjoy.
Homemade Duck Sausage, Caramelized Onion, Apple and Gruyere Tart
With Frisee, Dried Cranberries and Pumpkin Oil Vinaigrette
By Courtney Nzeribe
4.5 inch tart forms
Kitchen Aid stand mixer, meat grinder and sausage stuffer
Homemade Duck Sausage
1 duckling de-boned with meat and skin from legs, breast, etc.
Natural casing (hog or lamb)
1 tbsp juniper berries
1 tbsp Garlic Powder
1 tbsp salt
1 tsp green peppercorns
1 tsp paprika
1 tsp cumin
½ tsp mustard powder
½ tsp ground sage
A few sprigs of fresh rosemary, thyme, and marjoram
Soak casing in cold water for a few hours to remove any salt preservatives.
De bone a duck removing breast meat, skin, thigh/ leg meat. Reserve the carcass, wings, and extra fold of skin at cavity. Place the carcass, wings and skin, and bones in a roasting pan, season with salt and pepper and roast at 450 to render some fat. Roast until golden and crispy. Set aside and reserve fat for later.
Using the Kitchen Aid meat grinder, grind small pieces of the duck meat and skin, on coarse grind first. Once done add seasonings and grind once more on a finer grind. Chill meat until ready to stuff into casing.
Prepare Kitchen Aid with Sausage Stuffer attachments. Take the casing and attach the stuffer funnel to one end and run under cold water to flush insides. Add the sausage funnel to mixer and roll the casing onto the length of the funnel. Tie off the end of casing in a knot. Follow Kitchen Aid instructions to stuff sausage. Once all meat is stuffed, cover the sausage with plastic wrap and chill for a few hours or overnight to let seasonings blend.
Caramelized Onions and Apples
1 large onion
* 2 tbsp of Duck Fat (see Homemade Duck Sausage recipe)
Sea salt & black pepper to taste
Thinly slice the onions. Peel and chop the apple. In a large skillet, heat the duck fat. Add the onion , salt, pepper, and thyme and sauté on med low heat stirring occasionally until they start to sweat and become translucent. Add the apples. Every few minutes add some cognac to deglaze the pan and continue to sauté and stir on low heat until soft and slightly browned. Total cook time is about 20 minutes. Remove from heat and cool.
Puff pastry to line forms ( I made my own)
2 cups Farmers cheese
1 cup shredded Gruyere
1/2 cup milk
Pinch of fresh grated nutmeg
Sea salt and pepper to taste
Baked Homemade Duck sausage
1 cup Caramelized Onions and Apples
Egg wash (1 egg beaten lightly)
Roll out puff pastry and cut and fit into tart form. Chill until ready to fill.
Bake the homemade duck sausage in a roasting pan with a little water at 450 F until golden and crispy. Set aside and let cool. Slice on diagonal.
Preheat oven to 350 F.
In a small bowl mix Farmers Cheese, Gruyere, eggs, milk, salt, pepper and nutmeg. Add the caramelized onions. Fill chilled tart shells with mixture and add the slices of duck sausage. Brush edges with egg wash. Place on a parchment lined baking sheet and bake for 30 minutes or until golden.
Frisee, Dried Cranberries with Pumpkin Seed Vinaigrette
Plate the tarts with the dressed Frisee. Garnish tart with sprig of fresh Thyme or Rosemary and a few cranberries.