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Homemade Duck Sausage Caramelized Onions Apples and Gruyere Tart

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

Equipment Needed

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

1 apple

* 2 tbsp of Duck Fat (see Homemade Duck Sausage recipe)

¼ cup Cognac

Sea salt & black pepper to taste

Fresh Thyme

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.

Tart Assembly

Puff pastry to line forms ( I made my own)

2 cups Farmers cheese

1 cup shredded Gruyere

2 eggs

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

Wash and spin dry the Frisee. In a bowl mix ½ cup Pumpkin Oil , ½ cup Balsamic Vinegar, 2tbsp Peanut Oil, ½ tsp brown sugar. Add fresh ground Black Pepper and sea salt and beat until emulsified.. Toss the Frisee with some vinaigrette. Add dried Cranberries.

Plate the tarts with the dressed Frisee. Garnish tart with sprig of fresh Thyme or Rosemary and a few cranberries.

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Lori E said...

You will do great. This is really interesting.
Now don't pick up any bad words from Mr. Ramsey.

Courtney said...

looks great!! i cant wait to see you on tv one of these days cause I know you are going to make it :)!

Rosa's Yummy Yums said...

All the best! I'm sure you'll do great.

That recipe is fantastic! I love the idea of making duck sausages...



Natalie said...

good luck! that's so exciting...keep us updated!

(and awesome, creative recipe btw)

Peter M said...

C-town, the dish is a winner and I congratulate you on holding the course. Reach high!

~~louise~~ said...

Oh Courtney I am thrilled for you!!! Absolutely thrilled. I had no idea. You know how bad I am at twitter. If it weren't for you, I probably would still be avoiding it totally.

I wish you all the luck but then with a dish like this, luck is passée, it's talent that counts and YOU my dear have tons!!!

Thank you so much for telling us about this exciting news. I do hope you will keep us abreast on your blog. I don't watch Master Chef but that may just have to change!!! Tons of hugs your way.

LOVE, love, love the new header!!!

Anonymous said...

Good luck with the audition. Have FUN!

Menu looks terrific.


Anonymous said...

P.S. Love the new header, too!


Chou said...

You rock! I wish you the best of luck with this, and can't wait for the day I turn on the TV and get to see you. :)

Megan said...

Courtney, how exciting for you! Your a natural and will do great. This tart is beautiful and sounds so tasty. Love the combo.
Good Luck!

zenchef said...

If you keep cooking like this you're gonna make it all the way up to the final! :) Congrats courtney. It looks absolutely delicious. I made something slightly similar a few days ago with gruyere and wild mushrooms. Love that you used duck sausage in it. I'm crossing my fingers for you.

The Duo Dishes said...

IMPRESSIVE! You already know we're excited for you!

Maris said...

This salad sounds a-mazing. I love dried cranberries in pretty much everything!

Jamie said...

I have been following and am anxiously waiting the results! Fingers are crossed for you! And these tarts would wow the pants off of me! They sound amazingly delicious and I love the way they look!

Lori Lynn said...

Your tart looks so French! And elegant!
Bonne chance Courtney!

Jeanne said...

You totally rock - and making your own duck sausage has earned you a place in my culinary heroes' gallery forever :) best of luck with the rest of the auditioning process...

Laurie Vengoechea said...

This is exquisite! Love the ingredients and flavors.. Must try!

Laurie Vengoechea said...

Oh, p.s..I hope to see you on the new Fox show!! :) Buona fortuna!