Cold Duck Sausage

Straight out of Shannon Bennett's bistro book (which he credits Tetsuya), this is a sensational recipe. Its got that classic jap/french mashup that Tet's is famous for, with such a great texture and aroma.
Dont be tempted to substitute any other soft herb for the tarragon, even though fresh tarragon is seemingly impossible to find, it really makes this what it is.

Basically you need pig, duck, chook, goose fat, soy sauce, tarragon, rosemary, grand marnier, ground ginger, salt, pepper and orange zest; Whip this all together by hand and refrigerate over night.

Next... Portion into sausage shapes, wrap in cling film, then alfoil, and poach at 90degs for 35 mins (careful not to allow it to boil, wrapping may burst).
Allow to cool at room temp, refrigerate (or freeze as I've discovered), until needed.

To serve (cold), unwrap, pat dry (there will be jelly, oh, there will be jelly), cut, eat.

Forgot to take a photo of finished product, to keen to consume, if one is paying close attention to a future 'rabbit and pistachio terrine' post, you may see this little cherub in the background...