Ingredients

• 5 pounds duck meat
• 2 cups dried figs, stems removed and chopped
• juice of 2 oranges
• 2 cups red wine
• 1 tablespoon picked & minced thyme
• 1 1/2 teaspoons dijon mustard
• 1 tablespoons smoked paprika
• 1 tablespoons onion powder
• 1 ½ teaspoons ground toasted fennel seed
• 1 tablespoon + 1 1/2 teaspoons kosher salt
• casings or caul fat

Instructions

1. In a saucepan on medium high heat, plump the figs in the orange juice, red wine, thyme, and dijon.
2. Grind all through meat grinder & case.
3. Cook on medium. be careful not to overcook. We like to serve with mashers and caramelized fennel.

Source: zazu kitchen + farm