Wild Duck Sausage with Fennel and Orange

Read my story about home-butchering for Vice Munchies here.

Butchering can be an intense experience if you've never done it before, but for me it has changed the way I look at meat and all my ingredients completely. If you eat meat, and care about what you eat, I really recommend giving it a try!


breasts and legs of 2 wild ducks, deboned and cubed
1 pound of pork belly—the best quality you can find—cubed
10 feet of pork intestines (natural sausage casing). You’ll have some left over, but this leaves room for error and it costs next to nothing.
2 cloves of garlic, finely minced
Zest of 3 oranges
15 leaves of sage, chopped
½ bulb of fennel, cubed
1 tablespoon ground, toasted fennel seeds
4 tablespoons salt

To serve:
Segments of 3 oranges
½ bulb of fennel, thinly shaved

See full recipe

Making your own sausage is a little labor-intensive, but not hard at all, and so fun! You get to determine the ingredients, and the possibilities are endless. For this sausage I added raw fennel bulb, orange zest and sage. Borrow a sausage maker from someone you know, or ask your butcher if they will help you stuff your casings.