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Thomas Jefferson Ale Braised Mallard Duck Sausage
Walter Staib
prep time : One to two hours
recipe type: entrees
ingredients: 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.