Stuffed Duck Neck With Apples, Grapes And Fennel Sausage

Recipe Ingredients

2 cups	474ml	Duck or goose necks - bones removed (large)
3 tablespoons	45ml	Virgin olive oil
1 1/2 tablespoons	22ml	Red onions - thinly sliced (medium)
1		Red apple (Macintosh or Empire) - peeled, cored,
		And cut in 1/4" dice
2 cups	474ml	Red seedless grapes - (abt 1/2 lb total) - divided
3/4 lb	340g / 11oz	Italian sweet sausage, with fennel seeds - skin removed
1 tablespoon	15ml	Chopped fresh rosemary leaves
6		Sage leaves
1 tablespoon	15ml	Black peppercorns
		Salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Dijon mustard
4 tablespoons	60ml	Prune or red wine vinegar
1/2 cup	118ml	Extra-virgin olive oil
		Pine Nut And Endive Frittata - see * Note

Recipe Instructions

* Note: See the "Pine Nut And Endive Frittata With Cracklings recipe which is included in this collection.

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 1 cup 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 Pine Nut And Endive Frittata and place on a plate. Slice warm duck neck on bias into 8 slices, place each slice over a frittata wedge, drizzle with vinaigrette and garnish with cracklings and serve.

This recipe yields ?? servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-5675) - from the TV FOOD NETWORK

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