Stuffed Duck Neck with Apples, Grapes and Fennel Sausage Recipe

Name: Stuffed Duck Neck with Apples, Grapes and Fennel Sausage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lg. duck; goose necks, bones removed; 3 tbsp. virgin olive oil; 1-1/2 md. red onions, thinly sliced; 1 red apple, peeled, cored, and cut in 1/4-inch dice; 2 cups red seedless grapes, divided; 3/4 lb. Italian sweet sausage, with fennel seeds, skin removed; 1 tbsp. chopped fresh rosemary leaves; 6 sage leaves; 1 tbsp. black peppercorns; Salt, to taste; Freshly ground black pepper, to taste; 1 tbsp. dijon mustard; 4 tbsp. prune; red wine vinegar; 1/2 cup extra-virgin olive oil; 1 recipe Pine Nut and Endive Frittata

Servings: persons

2 lg. duck
goose necks, bones removed
3 tbsp. virgin olive oil
1-1/2 md. red onions, thinly sliced
1 red apple, peeled, cored, and cut in 1/4-inch dice
2 cups red seedless grapes, divided
3/4 lb. Italian sweet sausage, with fennel seeds, skin removed
1 tbsp. chopped fresh rosemary leaves
6 sage leaves
1 tbsp. black peppercorns
Salt, to taste
Freshly ground black pepper, to taste
1 tbsp. dijon mustard
4 tbsp. prune
red wine vinegar
1/2 cup extra-virgin olive oil
1 recipe Pine Nut and Endive Frittata

1
Wash and pat necks dry and set aside.
2
Preheat oven to 450F.
3
In a 10- to 12-inch saute pan, heat olive oil until smoking.
4
Add onion and cook until softened (about 8 to 10 minutes).
5
Add apple and 1 cup grapes and cook until softened (about 6 to 7 minutes).
6
Allow to cool.
7
Break up sausage into large mixing bowl.
8
Add rosemary, sage and peppercorns and mix well.
9
Add apple mixture and mix well with hands.
10
Place half of cool stuffing mixture in each neck and tie securely.
11
Place on baking sheet, prick several times with fork and bake 20 to 25 minutes until crisp and golden.
12
Meanwhile, place Dijon mustard, prune vinegar and remaining grapes in blender.
13
Process until grapes are broken but still lumpy.
14
Add oil and process 1 minute more, season with salt and pepper, and set aside.
15
To assemble, slice a wedge of Pine Nut And Endive Frittata and place on a plate.
16
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.

443

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 lg. duck, goose necks, bones removed, 3 tbsp. virgin olive oil, 1-1/2 md. red onions, thinly sliced, and more.

Yes, Stuffed Duck Neck with Apples, Grapes and Fennel Sausage falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Duck Neck with Apples, Grapes and Fennel Sausage

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