3 lbs duck meat, boned and trimmed.
1 lb pork back or panchetta.
4 cloves garlic.
3 oz dried blueberries.
1 oz unseasoned breadcrumbs.
2 tbs kosher salt. 1 tbs ground black pepper.
1/3 cup dry white wine.
1/2 tbs sage.
1/2 tbs thyme.
Cut duck and pork back into pieces that your grinder can handle. Crush garlic and add. Add all the remaining ingredients except breadcrumbs and let sit in refrigerator overnight. Grind meat and pork back or panchetta together on coarse setting. Add breadcrumbs and mix thoroughly. Pan fry small piece to test seasonings adjust as needed. Stuff into casings and store. It is nice to break up the duck yourself so you can render the fat for confit etc. and use the carcass for stock.
One of the great things about frittata or in this case it is called tortilla is its incredible variety. The combinations are endless and it is a staple in our house. It is a great solution for those nights when you want something that doesn't take much time and isn't elaborate.
Here is just one of the classic variations of this favorite. Potato, onion and sausage. I like this one for it's rustic nature. This can be eaten warm or at room temperature. Served with a salad or as tapas with wine. I happen to like it for brunch or breakfast with a homemade chili catsup of roasted tomato.
I was given some lovely duck sausage that a friend had made. What better than potato, onion and duck fat!! Once again Dorie has given use an easy recipe to tweak to our own specifics.
As usual on French Fridays with Dorie, I do not post the recipe but it can be found in Dorie Greenspan's cookbook: Around my French Table.