Stuffed duck neck with apples, grapes and fennel sausage
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Duck or goose necks,; bones removed |
| 3 | tablespoons | Virgin olive oil |
| 1 | medium | Red onion,; thinly sliced plus 1/2 |
| 1 | Red apple (Macintosh or Empire), peeled, cored; 1/4-inch d | |
| 1 | cup | Red grapes, seedless plus 1 cup; (total about 1/2 poun |
| 3 | Pieces Italian sweet sausage, with fennel seeds, about 3/4 pound, skin removed | |
| 1 | tablespoon | Chopped fresh rosemary leaves |
| 6 | Sage leaves | |
| 1 | tablespoon | Black peppercorns |
| Salt and pepper to taste | ||
| 1 | tablespoon | Dijon mustard |
| 4 | tablespoons | Prune or red wine vinegar |
| ½ | cup | Extra virgin olive oil |
| Salt and pepper to taste | ||
| 1 | Pine nut frittata; (see separate recipe) | |
Directions
Wash and pat necks dry and set aside. Preheat oven to 450 degrees.
In a 10-inch to 12-inch saut_ pan, heat olive oil until smoking. Add onion and cook until softened (about 8 to 10 minutes). Add apple and grapes and cook until softened (about 6 to 7 minutes). Allow to cool. Break up sausage into large mixing bowl. Add rosemary, sage and peppercorns and mix well.
Add apple mixture and mix well with hands. Place half of cool stuffing mixture in each neck and tie securely. Place on baking sheet, prick several times with fork and bake 20 to 25 minutes until crisp and golden.
Meanwhile, place Dijon mustard, prune vinegar and remaining grapes in blender. Process until grapes are broken but still lumpy. Add oil and process 1 minute more, season with salt and pepper, and set aside. To assemble, slice a wedge of frittata and place on a plate. Slice warm duck neck on bias into 8 slices, place each slice over a frittata, drizzle with vinaigrette and garnish with cracklings and serve.
Recipe By :MOLTO MARIO SHOW #MB5675 Posted to MC-Recipe Digest V1 #258 Date: Fri, 25 Oct 1996 14:26:10 -0400 From: Meg Antczak <meginny@...>