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1
Combine the morels and brandy in a small bowl and set aside to rehydrate for 20 minutes, or longer is okay.
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2
Sever the duck legs at the thigh joint.
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3
Pull off the skins from the thighs and set aside.
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4
Cut the meat off the thigh bones and drumsticks, including any skin on the drumsticks.
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5
Reserve the bones.
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6
Mince or grind the meat and drumstick skin.
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7
Squeeze the brandy out of the morels, reserving the liquid.
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8
Chop the morels and place them in a medium bowl, along with the duck meat, nutmeg, thyme, tangerine zest, pepper, and reserved brandy from soaking the morels.
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9
Mix with your hands until well blended.
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10
Cover and refrigerate for at least 1 hour, or for up to 4 hours.
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11
Meanwhile, combine the broth and duck bones in a medium saucepan and bring to a boil over medium-high heat.
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12
Decrease the heat to maintain a simmer and cook until any scraps of meat remaining on the bones easily pull off, about 45 minutes.
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13
Remove from the heat, strain through a fine-mesh sieve into a bowl, and set the broth aside until ready to use.
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14
Discard the contents of the strainer.
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15
Stuff the sausage into the thigh skins and secure the ends closed with toothpicks.
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16
Dont worry if the sausages look a little lopsided.
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17
To cook the sausages, film a large, heavy skillet with a little duck fat or oil and place over medium-high heat.
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18
Add the sausages and brown lightly, turning once, about 6 minutes total.
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19
Add the broth and bring to a boil.
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20
Decrease the heat to maintain a brisk simmer, cover, and cook until the skins have begun to soften, about 1 hour.
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21
Remove the cover and continue simmering briskly, turning twice, until the liquid has reduced to a glaze, 45 minutes to 1 hour more.
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22
While the sausages simmer, cook the puree.
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23
Bring a medium saucepan filled halfway with water to a boil over high heat.
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24
Core the cauliflower and cut it into 1/2-inch florets.
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25
Add the florets and boil them until they are mashable, 10 minutes or so.
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26
Drain and let cool slightly, then transfer to a food processor.
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27
Add the cream and puree until smooth and fluffy.
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28
Spoon into a bowl, stir in the horseradish and salt.
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29
Transfer the sausages to a platter and spoon the puree around them.
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30
Pour the pan sauce over the sausages and serve right away.
