Pork sausages with duck confit and pears - Le Coup de Grâce
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Pork sausages with duck confit and pears

Preparation : 1h20 min Cooking : 25 min Difficulty : hard Servings : 20 sausages
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  • 3 tablespoons butter
  • 3 bartlett pears, peeled and cut in big cubes
  • 3 teaspoons fennel seeds
  • 1 tablespoon black peppercorn
  • 10 juniper berries
  • 2 bay leaves
  • 2kg medium lean ground pork
  • 500g smoked bacon, cut in big cubes
  • 4 cooked duck confit legs, meat removed and coarsely chopped
  • 2 tablespoons sea salt
  • 1/3 cup fresh chives, finely chopped
  • 1/4 cup white wine
  • Pork sausages casings for about 4 pounds


  • In a big pan at medium heat, melt the butter and add the pears with 1 teaspoon of fennel seeds. Stir well and cook for 5 minutes. Remove from pan and let cool down for 5 minutes.
  • Pour the pepper, juniper berries and bay leaves in a blender and shred until fine.
  • In a big bowl, add the pears, spices mix and the rest of the ingredients then mix well with your hands.
  • Fill your sausages with your favourite machine ( without grinding again to keep the texture ) and make sure your casings are wet at all time to make it easier for you.
  • Preheat the oven at 400°F.
  • Place your sausages on a baking tray and cook in the oven for about 15-20 minutes, or until they are cooked and nicely grilled, flipping them once in a while!

Our wine stewards suggest

+- 15$ Barone Ricasoli, Terra di Brolio

Strong tonus with black cherry, roasted and licorice notes, perfect to go along these sausages with duck confit and fennel seeds! The Ricasoli house, always a good choice...

+- 30$ Carpineto Chianti-Classico Riserva 2010

Another Tuscan house that always works well and delivers excellent quality in all it's price point. A serious chianti classico riserva, full bodied and complex with tobacco, oak and spices aromas.

La Pure Laine, La Voie Maltée

Scottish maple ale, the Pure Laine offers sweet notes of maple, caramel, toast and berries. Low in alcohol, its residual sugar will still be rather thin and will emphasize the notes of duck confit and cooked pear. A little greasy and a little sweet, the sausages will pair well with notes of maple.

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