Duck Sausage Skewer Glazed in Black Bean Paste and Star Anise

Pairs perfectly with our 2021 Clandestine Pinot Noir

Duck meatballs paired with red wine



  • Duck breast – 1.5 oz piece

  • Duck leg, deboned – 1

  • Salt – ½ tsp

  • Black pepper – ¼ tsp

  • Ground Star Anise – Dash

  • Ground Fennel Seed – Dash

  • Ground Cinnamon – Dash


  • Fermented Black Bean Paste (most grocery stores carry this) – ¼ cup
  • Rice Wine Vinegar – 1 Tbsp
  • Garlic Clove, minced – 1
  • Fresh Grated Ginger – ½ tsp
  • Sesame Oil – 1 Tbsp
  • Sesame Seed – 2 Tbsp


  • Sharp knife for cutting meat
  • Freezer safe dish
  • Oven safe pan
  • Food processor
  • Medium bowl
  • Small bowl
  • Spoon for stirring
  • Wooden skewers
  • Basting Brush


Serves 2
Prepare oven – 450ºF

Roughly cube the duck (breast and leg) and mix thoroughly with the seasoning. Place on a tray and freeze for at least 15 minutes, but preferably up to 1 hour.
In the meantime, toast the sesame seeds until fragrant (about 10 min) on the stovetop on medium high heat.  Remove from pan and reserve in a small bowl.
In the same pan, heat sesame oil and sweat the garlic and ginger (don’t let it color) about 1 minute. Add the vinegar to the pan and reduce to a glaze over medium heat for a few minutes. Add the bean paste and let it reduce slightly to a coating consistency.

Once the duck is chilled and has started to freeze around the edges, place the pieces into the food processor. Pulse until a smooth paste has formed (It should be slightly springy when tapped). If the mixture starts warming up, place the bowl in the freezer to prevent the final product from splitting. Once the sausage is mixed, portion the pieces into sausage balls or place onto skewers.
Roast at 450 degrees F until about half cooked (press with finger/starting to crack rather than mush) approximately 20 min). Remove from oven and brush the bean paste on. Return to the oven to set (about 15-20 more minutes).

Serve Immediately