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Ingredients
US|METRIC
18 SERVINGS
- 100 grams panko breadcrumbs
- 200 grams heavy cream (double)
- 700 grams onions (finely chopped)
- 12 grams garlic (minced)
- 120 grams duck fat
- 280 grams green apples (peeled and fine diced)
- 1/2 cup dark rum
- 300 grams lean pork scraps (ground)
- 500 grams pork fatback (skin removed and fine diced)
- 2 1/2 Tbsp. salt
- 2 tsp. ground black pepper
- 1/2 tsp. nutmeg
- 1/2 tsp. quatre épices (public blend)
- 2 1/4 tsp. porcini powder
- 1 1/4 tsp. mild curry powder
- 920 grams pig's blood
- hog casings (Salted, soaked overnight in cold water)
- brown chicken stock
- 4 grams black pepper
- 2 grams cinnamon
- 4 grams clove
- 5 grams ground ginger
- 4 star anise (blades)
- 2 green cardamom pods (just the seeds inside)
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Directions
- 1. Combine all of the ingredients in a spice grinder and process to a fine powder
- 1. Combine the panko and double cream in a mixing bowl and set aside.
- 2. Place the onion and garlic in a sauté pan with half (60g) of the duck fat. Slowly, over low heat, cook them until very soft and trans-lucent. Set aside to cool in refrigerator.
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