duck sausage & chantrelle sauce
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1 lb duck sausage
1 cup diced leeks, whites and light green only (rinse in cold water to loosen any dirt)
1 cup thinly sliced chantrelles (or any other mushroom you love)
4 cups heavy cream
salt & cracked pepper
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Brown duck sausage with a little olive oil in a medium saucepan until cooked all the way through, breaking up the meat with a wooden spoon into smallish pieces. Remove sausage and reserve. Add leeks and a little more olive oil to pot and caramelize the leeks over med/low heat until they are soft and lightly browned. Add chantrelles and saute about 5 minutes more over medium heat, until they are soft. Return duck sausage to pot and turn heat up. Add the heavy cream and cook until the sauce is thick and shiny, about 30-45 minutes. Season with salt and pepper and serve with pasta and some great parmesan!
duck sausage & chanterelle cream sauce
recipe by chef erin eastland
photos by amy sheridan
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1 lb duck sausage
1 cup diced leeks, whites and light green only (rinse in cold water to loosen any dirt)
2 garlic cloves, peeled and cut in half
1/2 cup dry white wine
1 cup thinly sliced chantrelles (or any other mushroom you love)
4 cups heavy cream
1 cup english peas
salt & cracked pepper
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Brown duck sausage with a little olive oil in a medium saucepan until cooked all the way through, breaking up the meat with a wooden spoon into smallish pieces. Remove sausage and reserve. Add leeks, garlic and a little more olive oil to pot and caramelize the leeks over med/low heat until they are soft and lightly browned. Deglaze with wine. Add chantrelles and saute about 5 minutes more over medium heat, until they are soft. Return duck sausage to pot and turn heat up. Add the heavy cream and cook until the sauce is thick and shiny, about 30-45 minutes. Add the peas and cook an additional 3 minutes. Season with salt and pepper and serve with fresh papparedelle pasta and some great parmesan!
