Stuffed Duck Neck With Apples, Grapes And Fennel Sausage

Recipe Ingredients

2 tablespoons	30ml	Duck or goose necks - bones removed (large)
3 tablespoons	45ml	Virgin olive oil
1 tablespoon	15ml	Red onion - thinly sliced, plus (medium) 1/2
1		Red apple - (empire), peeled, cored and, cut into 1/4" d
1 cup	237ml	Red grapes - seedless, plus 1 cup
3		Italian sweet sausage - w/ fennel seeds, skin removed
1 tablespoon	15ml	Fresh rosemary leaves - chopped
6		Sage leaves
1 tablespoon	15ml	Black peppercorns
		Salt and pepper to taste
1 tablespoon	15ml	Dijon mustard
4 tablespoons	60ml	Prune or red wine vinegar
1/2 cup	118ml	Extra virgin olive oil
		Salt and pepper to taste
1		Pine nut frittata - (see separate recipe)

Recipe Instructions

Wash and pat necks dry and set aside. Preheat oven to 450 degrees.

In a 10-inch to 12-inch saute 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.

Source:
Molto Mario

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