Pork sausages with duck confit and pears - Le Coup de Grâce

Ingredients

• 3 tablespoons butter
• 3 bartlett pears, peeled and cut in big cubes
• 3 teaspoons fennel seeds
• 1 tablespoon black peppercorn
• 10 juniper berries
• 2 bay leaves
• 2kg medium lean ground pork
• 500g smoked bacon, cut in big cubes
• 4 cooked duck confit legs, meat removed and coarsely chopped
• 2 tablespoons sea salt
• 1/3 cup fresh chives, finely chopped
• 1/4 cup white wine
• Pork sausages casings for about 4 pounds