Diver Duck Sausage Pizza
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Diver ducks have an acquired taste to them, but they can be turned into serious delicacies with ease. Mergansers? Forget about it. Talk about a fishy bird. However, as a dog owner, sometimes you need to shoot an undesirable bird to give your dog a win on a slow day. I found myself in that exact situation this past duck season. On an evening hunt late in the season, I was attempting to call in some very smart late-season birds. I would get the puddle ducks and divers to commit halfway and bail out at 50 yards.
Fortunately, or perhaps unfortunately, depending on how you look at it, the area I was hunting was ripe with mergansers. I shot a beautiful hen merganser in an attempt to give my dog a retrieve. However, I was left with the question of what to do with the bird after the fact. Upon bringing the bird home, she was so fishy that there was a whole fish stuck in her esophagus. That was a real turn-off, but it motivated me to make sausage.
Sausages are a hodgepodge of ingredients that can hide even the gamiest of wild food. Stick the sausage on another ingredient platter, such as pizza, and you have a delicacy on your hands.
Serving Size: 4
Time to Make: 1.5 Hours
Also Works With: Any red meat – Recipe
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Diver Duck Sausage Pizza
4
servings30
minutes40
minutesKeep the screen of your device on
Ingredients
- For the Duck
Four whole diver duck breasts (two merganser and two bufflehead were used in this recipe)
Pork or bear fat
Your favorite sausage casings
¼ cup red wine vinegar
2 tsp lime juice
2 tsp sugar
Salt
Pepper
Paprika
Anise seeds
Sage
Italian seasoning
- For the Pizza Crust
3 cups all-purpose flour
4 tsp sugar
1.5 tbsp active dry yeast
1 tbsp olive oil
2 cups water
- For the Pizza Sauce
No salt-added tomato sauce
Salt
Black pepper
Cayenne pepper
Paprika
Sage
Onion powder
Garlic powder
Chili Powder
2 tsp sugar
Preparation
- Combine the duck, vinegar, lime juice, waterfowl seasoning, and sugar in a Tupperware container and fill with water until the duck is covered. Let the duck brine for 48 hours.
- Pull the duck from the brine after 48 hours and skin it. Grind one part duck with half a part of pork fat in a mixing bowl. Liberally add duck spices to the bowl and mix with your hands. Follow specific prep instructions for your sausage casings. Stuff sausage casings until the mixture is gone.
- Combine 2 tsp of sugar with the yeast and approximately 2/3 cups of warm water in a bowl and let it rise for 10 minutes. After ten minutes, combine the remaining pizza crust ingredients with the yeast and mix/knead until you have a pizza dough consistency (approximately 10 minutes).
- Form the dough into a ball and let it rise for 30 minutes. Once the dough has risen, you may choose to store it in the fridge for 24 hours; however, you may also go ahead and begin constructing your pizza.
- Combine all pizza sauce ingredients in quantities to your taste in a saucepan and stir over medium heat. Stir until the ingredients are fully combined (approximately 15 minutes).
- Once all components of the pizza are ready, grill or pan-sear your sausages over medium heat until they are approximately ¾ of the way done. The sausages should take four to five minutes of cooking per side. Cut the sausages into half-inch pieces.
- Add cheese and other toppings such as bell peppers, onions, mushrooms (bonus points for wild mushrooms) to your pizza. Add the sausage on top and bake your pizza for approximately 20 minutes at 425 degrees. Your bake time will vary depending on your preference for soft crust or crispy crust.
- Let the pizza cool down for five minutes and enjoy.
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