Thomas Jefferson Ale Braised Mallard Duck Sausage
time : One to two hours
8 cooked purchased mallard duck sausages (about 2 pounds)
2 large yellow onions, thinly sliced
2 medium shallots, chopped
2 garlic cloves, chopped
4 tablespoons unsalted butter
4 cups amber ale (Staib uses the 1774 Ale)
2 teaspoons Dijon mustard
1 cup demiglace
Salt & freshly ground black pepper
1. Preheat the oven to 350° F.
2. With a small paring knife, make shallow, diagonal cuts in the sausage.
3. Place the sausage in a shallow baking pan and bake about 5 minutes, until brown. Remove from the oven and reserve.
4. In a large skillet, cook the onions, shallots and garlic in the butter over high heat for 3 minutes, until golden.
5. Add the precooked duck sausage.
6. Add the ale to deglaze the pan, loosening any browned bits on the bottom of the pan with a wooden spoon.
Cook over medium heat for about 10 minutes, until the ale is reduced so that it just coats the bottom of the pan.
7. Transfer the sausage to a serving platter and keep warm.
8. Increase the heat to high and stir the demiglace and mustard into the onion mixture. Cook about 5 to 8 minutes, until the mixture is reduced by half. Season with salt and pepper to taste.
9. Spoon the mixture over the sausage and serve. Excellent with boiled redskin potatoes.