Boccalone Sanguinaccio, Duck Egg, and Warm Oyster


Boccalone Sanguinaccio, Duck Egg, and Warm Oyster Ingredients Serves Six 6 links of Boccalone sanguinaccio Butter, for frying 500 ml rich pork stock 24 oysters, shucked 6 duck eggs 2 tbspoon finely chopped chives	February 2010 Recipe By Chris Cosentino From the cookbook COCO, Buy it online Method Preheat oven to 350°F. Start with blood sausages in a cold ovenproof pan with 2 tablespoon of butter, place over moderate heat and cook (very high heat will cause sausage casings to burst). Once there is color on one side. Flip over and place in the oven. While the sausages are cooking, fry the eggs sunny side up. When they are ready, place 1 egg on each of 6 warm plates, then top with one sausage. Deglaze the sausage plan with the pork stock, add the oysters, let simmer for 1 minute with 1 teaspoon of butter. Add the chives, then season to taste.Divide the oysters among the six plates.
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