Grilled Duck Sausage with Orange Liquor, Almond Milk Polenta, and Plum Compote
Duck Sausage is excellent prepared using this method as the process of grilling infuses this sausage with smoky flavors with hints of sweetness and a touch of acidity still remaining from the flavors of the orange liquor. The unique polenta in this recipe is cooked with almond milk instead of the usual water or stock. The combination of almonds and plums is a terrific and a great compliment to the grilled duck sausage.
INGREDIENTS
- 4 large Plums, peeled, pits removed, sliced
- 1/4 teaspoon Orange Zest
- 1/4 teaspoon Allspice
- pinch of Salt
- 1/4 cup Agave Syrup
- 1 1/2 cups Almond Milk
- 5 tablespoons Instant Polenta
- 1/2 teaspoon Salt or to taste
- 1 tablespoon of Butter
- 4 Duck Sausages with Orange Liquor
- Marcona Almonds
DIRECTIONS
1
In a small saucepan combine plum slices, orange zest, allspice, salt and agave syrup. Bring to boil, then lower the heat and simmer until the mixture reaches syrupy consistency.
2
In a medium pot, bring almond milk to a boil, lower the heat and whisk in polenta and salt. Cook for about 5 minutes, whisking. Remove from heat and whisk in butter.
3
Grill sausages, turning often, until browned on all sides and cooked through, about 10 minutes.
4
Serve sausages over almond milk polenta and top with plum compote and Marcona almonds.
Recipe Development & Photography by Natasha Price, 5 Star Foodie