Wild Duck Sausages with Lentils and Potatoes

Ingredients

• 1 kg wild duck breast
• 5 tbsp olive oil
• 1 egg
• 3 Garlic cloves
• 2 organic oranges
• 1 tbsp fennel seeds
• 15 sage leaves
• 4 rosemary sprigs
• Salt
• Pepper
• natural sausage casings
• 200 g lentils
• 150 g celeriac
• 150 g pumpkin flesh (e.g., Hokkaido)
• 4 tbsp apple juice
• 1 tbsp pumpkin seed oil
• 3 tbsp white balsamic vinegar
• 1 tsp Honey
• 500 g waxy potatoes

Instructions

1. 1.

   For the sausages, optionally split the wild duck breasts and cut the meat into small cubes. Chill for about 10 minutes. Meanwhile peel two garlic cloves and finely chop them. Wash the oranges hot and grate their zest finely. Toast the fennel seeds in a non‑stick pan without fat until fragrant, then remove and let cool. Rinse half of the sage and rosemary, pat dry, and finely chop the leaves and needles. Pass the well‑cooled meat twice through the fine blade of a meat grinder. Mix with the fennel, orange zest, 2 tbsp olive oil, and herbs; pass again through the grinder. Season with salt and pepper, fill the sausage casings (best with a sausage stuffer), and twist into sausages. Refrigerate until ready to cook.

2. 2.

   Wash the lentils in a sieve and cook according to package instructions until tender. While they simmer, peel the celeriac and dice it with the pumpkin flesh about 1 cm cubes. Sauté in 1 tbsp olive oil. Peel the remaining garlic and add it. Pour in apple juice and simmer gently for about 10 minutes.

3. 3.

   For the dressing, whisk together pumpkin seed oil, balsamic vinegar, salt, pepper, and honey. Combine the cooked lentils with the sautéed pumpkin and celeriac; fold in the dressing and let rest for about an hour to chill.

4. 4.

   Peel, wash, dry, and halve the potatoes lengthwise. Score each half a few centimeters deep without breaking them apart. Place on parchment paper, brush with 1 tbsp olive oil, season with salt, sprinkle remaining sage, and bake in a preheated oven at 200 °C (180 °C fan) for 20–25 minutes.

5. 5.

   Heat 1 tbsp olive oil in a grill pan and brown the wild duck sausages all around. Serve with the lentil salad and roasted potatoes.