Recipe - Stuffed Duck Neck With Apples Grapes And Fennel Sausage

2 lg Duck or goose necks,; bones
removed
3 tablespoon Virgin olive oil
1 md Red onion,; thinly cut or sliced up
plus 1/2
1 Red apple (Macintosh or
Empire), peeled, cored;
1/4inch d
1 cup Red grapes, seedless plus 1
cup; (total about One half poun
3 Pieces Italian sweet
sausage, with fennel
seeds, about Three fourths 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 tablespoon Prune or red wine vinegar
One half cup Extra virgin olive oil
Salt and pepper to taste
1 Pine nut frittata; (see
separate recipe)

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

In a 10inch to 12inch 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 MCRecipe Digest V1 #258

Date: Fri, 25 Oct 1996 14:26:10 0400

From: Meg Antczak meginny@node1.frontiernet.net