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Celebrate the holiday season with this playful take on a partridge in a pear tree. Since partridges are not easy to find, we used duck instead. The sausages are roasted and glazed with a seasonal mix of cranberry, orange, baking spices, and Pomegranate Dark Balsamic for a perfectly balanced sweet and tart flavor. Pear slices are roasted alongside the duck and drizzled with Porcini and Sage Infused Olive Oil and a pinch of black pepper, adding herbaceous and umami notes to this festive dish.
Ingredients:
Cranberry Pomegranate Glaze:
½ cup fresh orange juice
½ cup cranberry sauce
2 tablespoons Pomegranate Dark Balsamic
2 tablespoons honey
Pinch all-spice
Pinch nutmeg
Pinch crushed red pepper flakes
Remaining:
1 green or bosc pear, sliced
4 duck sausage links, thick sliced
2 tablespoons Porcini & Sage Infused Olive Oil
Pinch black pepper
Fresh sage and orange peel, for garnish
Directions:
To make the glaze, place orange juice, cranberry sauce, balsamic, honey, all-spice, nutmeg, and pepper flakes in a small saucepan, whisk to combine. Bring to a simmer over medium heat and cook for 10 minutes, whisking frequently. Remove from the heat and set aside to cool at room temperature or refrigerate until ready to use.
Preheat the oven to 400°F and line a large baking sheet with parchment. Place the sliced pears on one side of the baking sheet and place the sausage slices on the other. Drizzle the pear slices with olive oil and sprinkle with black pepper. Coat the sausage slices in the glaze and place the baking sheet in the oven. Roast for 10 to 12 minutes or until the pears are tender and the sausages are hot throughout.
Skewer the sausage and pear slices onto decorative toothpicks and garnish with fresh sage and orange peel before serving. Serve with any extra glaze on the side. Serves 12
