Foie Gras Duck Sausage Stuffing
8 servings


  • 4 oz foie gras, diced pieces
  • ¼ cup canned sliced truffle peelings, chopped
  • 12 oz pork sausage, removed from casing
  •  6 lb duck confit (recipe below)
  • 10-½ oz chestnuts, canned, roughly chopped
  • 4 oz breadcrumbs
  • 2 tbsp parsley, chopped
  • Salt and pepper to taste

Method for Stuffing
Ensure the sausage meat and duck confit are at room temperature. In a large mixing bowl, combine
the diced foie gras, sausage meat, duck confit, chopped truffles, breadcrumbs, chopped parsley, salt,
pepper and mix thoroughly. Preheat your oven to 375F. Add the stuffing mixture to a 2 inch baking dish and bake 30 minutes or until cooked through. 

Duck Confit

  • 1 whole duck (6 lb)
  • duck fat, melted
  • 2 whole garlic cloves, peeled and smashed
  • Aromatic sachet: rosemary, thyme, bay leaf, and white peppercorns

Cut duck into small pieces. Place the duck pieces and smashed garlic into a large rondeau pot. Cover
duck completely with melted duck fat. Cook duck over low heat for several hours. Remove duck from
fat and transfer to a perforated pan. Remove meat from the bone and shred into bite size pieces.